I was hungry (I’m always hungry, no surprise there), but I was craving veggies. We don’t eat enough veggies at all, I know that. So, we are trying to always have fresh ones in the house. Well, they were nearing the end of their usefulness and once again, I was hungry. 🙂
I made roasted veggies, since I kind of wanted something warm and I love the way they taste. I made a huge bowl, and none of it lasted with my mom and I. Well, I put some back for Danny’s lunch, but he didn’t get near what we did!
Yeah, I know. It doesn’t look like much, but it is sooooo good. The peppers add just a bit of sweetness to the tart tomatoes, with just a little flavoring from dry ranch mix. Darn it, I’m hungry again.
1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
30 or so small tomatoes or 1 medium sized one
1 bag of frozen broccoli, thawed
10 pepperoni, sliced
1/2 cup of shredded mozzerella cheese
2 tablespoons (or to taste) of dry ranch dressing mix
Preheat oven to 400*. Chop all of the veggies except the broccoli into small pieces. I just cut the small tomatoes in half. Place the tomatoes, pepperoni and mozzerella cheese in the bowl you want to serve in. The rest of the ingredients go on a foil lined cookie pan. Cook for about 25 minutes, or until veggies are done, crisp but hot.
Add all the roasted vegetables into the bowl with the tomatoes, pepperoni and mozz cheese. Stir, taste and add salt, pepper and more ranch mix if needed. Serve warm or cold. I serve with a toasted piece of homemade bread.