There is nothing like eating fresh food, straight from the garden. I recently got to spend the weekend in North Carolina with one of my best friends who is an amazing woman & farmer. We made a little breakfast of zucchini, yellow squash, & other delicious vegetables right out of her garden, & that's what inspired me to make this tasty rainbow veggie blend! Introducing the Summer Harvest Medley!
Ingredients
1 zucchini, sliced into circles
2 beets, sliced
1 bunch asparagus, chopped
1 yellow squash, sliced into circles or semi-circles
1 squeezed lemon
3 tbsp olive oil
1/4 cup walnuts
1/4 cup pepitas
1/4 cup chopped scallions
1/4 cup chopped basil
salt
cracker pepper
optional: 4 oz. goat cheese
The Process
preheat the oven to 375 degrees Fahrenheit
cut up all of your vegetables
toss the vegetables in a mixing bowl with the lemon juice & olive oil
spread the veggies on a large baking sheet then add salt & pepper to taste
bake for 15 minutes, then remove the veggies, mix them around & add the walnuts & pepitas
return the veggies & nuts/seeds to the oven, & bake an additional 18 minutes
remove & let cool
once cooled, add paprika, scallions, basil, & goat cheese to the mix
Enjoy! And, store in the refrigerator.
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