So much goodness is finding its way from garden to kitchen these days. With the big guy just home (8 weeks is a LONG time!) I wanted to make sure he was able to enjoy the tastes of summer I know he's been without and missing.
This recipe is a great way to use up garden surplus and eat the rainbow. I'm not going to lie- our children picked off most of the veggies and ate just the bread, but maybe yours won't, and if they do, well, more veggies for you!
Roasted Veggies Sandwiches (I may have posted this recipe before, but it's worth posting twice!)
Start with a really good loaf of farm bread (or similar)
Roast up (cut in chunks, salt, coat in olive oil, and cook on 400 for an hour) any and all veggies. In my pan was eggplant, zuccini, onion, tomatoes, mushrooms (added last twenty minutes), and green peppers.
Then back in the oven they go until the cheese is melted. My cooking guru bud, Kasha, gave me this recipe years ago, and it has remained one of our favorite ways to eat veggies. It's healthy comfort food- the best kind of food in my opinion.
Here's to gardens that finally produce, 70 degree weather that is more than blissful, and dinners where everyone is home again! Happy Simple Supper to YOU!