Roasted Vegetables

“a vegetable garden doesn’t just feed your body. it also feeds your soul” doug green

Today was so hot and muggy that sitting by the pool wasn’t going to happen. I did a few errands in the morning, by the time I got home my yoga pants were sticking to me. My son Jonathyn and his wife Teri came by to visit me and brought lunch – so sweet! I was just deciding what I was going to make for dinner, so I told them to come back later to eat. So now I had to double everything I was making, which is fine because as you know, I love having my kids over for dinner. I decided on my “go to chicken”, roasted vegetables, and some kind of tortellini side dish. ( I had gone to the store earlier to buy tortellini ).

Ronnie loves any kind of yams, he will buy one of each ( I prefer just sweet potatoes). Since they are good sources of fiber, vitamin C, potassium, and other health benefits, Ronnie wants to eat them often. Hope you like this recipe.

Roasted vegetables:

  • 4 yams, your favorite kind
  • olive oil
  • 4 cloves garlic, minced
  • salt, pepper, garlic powder to taste
  • handful of parsley
  • 1/2 container of cherry tomatoes, halved
  • 1/2 container of mushrooms, halved (or whole depending how you like them)
  • parmesan cheese – or your favorite kind

Cut up yams into small pieces, add to pan with all the ingredients except cheese. Cook on 375° until the yams are soft and crispy. Add cheese when you are ready to serve. Enjoy!

3 Comments Add yours

  1. Carla Franke says:

    I love your ideas for summer dinners!

    Liked by 1 person

  2. Giana says:

    Delicious and healthy!


  3. Deb says:

    Another delicious meal of course ! Love the yams and tortellini !❤️

    Liked by 1 person

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