April 05, 2006


Last night we made a quick, easy and healthful dinner of broiled veggies on whole wheat pitas and roasted red pepper and tomato soup. The veggies (zucchini, eggplant, yellow peppers and onions) were brushed with olive oil, seasoned with salt and pepper and garlic powder then broiled. Pretty simple. The veggies were tucked inside the pitas then drizzled with any number of condiments we own, a little balsamic vinegar, some plain yogurt, green tobasco, etc. Whatever you like. Into the soup was melted one frozen pesto cube.

Tonight we dig into the veggie chili I made Monday.

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