I kept it simple and roasted vegetables and served it with kidney beans, tofu and spelt baguettes but for dessert I made an amazing plum pie which I will have to write about tomorrow.
Chili & balsamic roasted vegetables
We have been at the Zoo all day and had so much fun. Both kids behaved so well and Noah even took a long nap while in the Ergo which was not so easy since there were tons of people everywhere and it was a hot day. James, Noah and Bella all crashed and took a long nap after we got home so I made dinner.
For the vegetables I like to use local produce so what I use depends on the time of the year. I love end of the summer when there are so many fruits, berries and vegetables available.
1 small purple egg plant, cut into small cubes
1 small zucchini, sliced
1 cup butter nut squash, cubed
1/2 cup red onion, diced
10 coctail tomatoes
1/2 cup kidney beans
2 tbs olive oil
1 tsp chili powder
2 tsp herb salt
1 tbs white balsamic vinegar
Preheat oven to F400.
Arrange vegetables except the tomatoes, in a single layer on a baking sheet or baking dish. Drizzle oil, sprinkle chili powder and herb salt over veggies and toss them a couple of times before cooking them. bake in oven, tossing them one more time, for 15-20 minutes or until they are soft. Add balsamic vinegar and beans and carefully blending everything before serving.