Roasted Green Chard, Grape Tomatoes and Bacon

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!

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