Tonight we had a picnic indoors.  I cubed up 3 small squash, which were grown with love by a coworker.  Along with that I diced up a sweet potato, sliced some carrots, tossed them all with some extra virgin olive oil, salt & pepper and then put them in the oven at 450 degrees for 40 minutes.  For the main part of this meal I cooked up some chicken breasts in the frying pan with a little extra virgin olive oil, salt & pepper.  When the cutlets where just about done I basted them with barbecue sauce on both sides, charring them somewhat (that’s how Donna likes them).  Don’t forget the corn on the cob!  You can’t very well have a picnic without corn on the cob.

roasted vegies
Roasted yellow squash, sweet potato and carrots
vegies plate
So true you eat with your eyes first

I am just tickled I remember to take a picture of my dish before we started to hack into it!  Hoping everyone out there enjoys their long holiday weekend, with all the delicious food at their backyard barbeques and parties.  But most of all, I would like to express my gratitude for all of the service men & women who have served in the past and that are actively protecting us as I type.  Thank you from the bottom of my heart.  Happy Memorial Day.

One thought on “Roasted fresh vegies….what can be better than that!

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