Southwestern Vegetables

Southwestern Vegetables

This side dish is a great way to get in your daily serving of veggies.  Let's be honest, anything with melted cheese goes over well in my house!  I like this dish with a simple grilled white fish or baked chicken.

INGREDIENTS:
1T olive oil
2 zucchini, medium, chopped
2 yellow squash, medium, chopped
2 cans diced tomatoes with chiles, drained
1/3 c Mexican cheddar cheese, shredded

INSTRUCTIONS:
1) Heat olive oil over medium heat in a large skillet.
2) Add zucchini and squash.  Cook covered for about ten minutes until vegetables are soft.
3) Fold tomatoes in to the skillet.   Cook covered until all are heated through, about five minutes.
4) Sprinkle cheese over vegetables.  Allow cheese to melt over the vegetables.
5) Serve immediately while warm.

Roasted Asparagus

ROASTED ASPARAGUS

This is my absolute favorite vegetable and it is so easy to make!  It tasted delicious with the quinoa & spinach and mustard-herb crusted salmon I made last night.  You'll notice I haven't included specific measurements for this dish.  I usually just eye-ball it and season to taste.

Ingredients:

1 lb asparagus

Olive oil spray

3 garlic cloves, minced

Garlic powder

Sea salt

Pepper

Instructions:

Pre-heat oven to 375 degrees.

Wash asparagus and cut or snap off bottoms.

Line a cookie sheet with parchment paper.

Lay asparagus across tray.

Spritz asparagus with olive oil (MISTO again!).

Sprinkle minced garlic across asparagus.

Season asparagus with garlic powder, sea salt, and pepper.

Bake for about 15 minutes or until softened or crisped (depending on preference).