“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.
- 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!