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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Parmesan, Asparagus and Potato Bake

"A quick, flavorful side dish that can be prepared ahead of time.  
Reheats well too!"


INGREDIENTS:
1 pound red or fingerling potatoes, cut into 1” chunks
1 bunch of asparagus, ends trimmed and cut into 1 1/2” pieces
4 tablespoons extra virgin olive oil
8 cloves garlic, smashed and chopped
4 teaspoons dried rosemary
Sea salt and pepper to taste


1 cup Parmesan cheese, shredded

PREPARATION:
Preheat oven to 400 degrees F

1.     In a large glass baking dish, toss potatoes and asparagus in oil.

2.     Sprinkle seasonings over top and give them a quick toss.

3.     Sprinkle Parmesan cheese over the top.

4.     Bake for 25 minutes, or until potatoes are tender.

5.     Serve and enjoy!

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