Life is lived in the Small Moments. Use the good plates. Use the fine silver & the cloth napkins. Eat the bread. Enjoy how your body feels when you work out. Enjoy crafts with your kids. Sew the things. Read the books. Drink the coffee & tea. Drink the wine. Eat the chocolate. Eat the veggies. Walk, Run, Do Yoga. Buy the cute outfit. Volunteer. Travel. Hope. Inspire. Create. Hug someone. Hug everyone. Live, Laugh & Love in the Small Moments.
Time is critical right now! We have less than three weeks left until the kids get out of school for summer. I'm doing a lot of Spring cleaning today and don't have time to stand over a stove cooking. I thought the best thing to do for my lunch today was to let the food "cook itself' in the oven. That way I wouldn't have to stand over it stirring and I could still get some cleaning done while it cooked.
I had a bunch (about 5 stems) of green chard from our last organic produce haul. I also had those multi-colored grape tomatoes. This recipe is super easy.
I cut and then ripped the chard into about 2 inch pieces. I cut 9 grape tomatoes in half. Then I cut 2 strips of turkey bacon into 1 inch pieces.
I made a "dressing" by mixing 1 Tbsp. of Olive oil with 1 1/2 tsp. of Red Wine Vinegar and 1 clove of garlic, which I pressed in my garlic press. I added a little salt and pepper. I shook the dressing together, poured it over the veggies and bacon and gave it a little toss.
Then, I roasted it in a 400 degree oven for 20 minutes.
I sprinkled a little Parmesan cheese on top once it came out of the oven.
It was so easy and hit the spot when I needed some energy to stay on my cleaning quest!
It was really delicious. I will definitely be making these roasted veggies again!
Take a minute and follow on Facebook ??? Pretty, pretty please? With a cherry on top?
Make sure you never miss a Mish-Mash post. Follow by RSS or Email HERE.