Sunday Sides from You!!!

I am so excited to open up my email and see all these awesome ideas! What fun is cooking and keeping it to yourself right? Thank you so much for your ideas! I am going to post a couple below. Please keep in mind I am still going through them, and I will post more! I do read all your emails! Check out some great ideas for veggie side dishes from my very talented friends!

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Try some slices of grilled sweet potato-Season with a little salt, pepper and a touch of olive oil. Not only healthy, but delicious! Hope this helped! –Michelle Dolzani

Try bruschetta! Love from Italy- Bea Jonas

Fresh carrots with honey- Ondrea Marie

All you have to do is take fresh asparagus put olive oil on the bottom of an oven safe dish dish. Put your prepared asparagus in the dish. Put olive oil all over the the asparagus along with some balsamic vinegar. Cook it on 400 for 18-20 minutes- Jessica Smith

I always make a vegetable tabbouleh and it tastes so light and fresh- Tiffany Mckeithen

From Cait:

Grilled pepper salad

4   bell peppers, (mixed colors), halved, seeded and stemmed

1/4 cup  halved and pitted oil-cured black olives

1/4 cup  rinsed and chopped oil-packed sun-dried tomatoes

1 tablespoon  extra-virgin olive oil

1 tablespoon  balsamic vinegar

1/8 teaspoon  salt

DIRECTIONS

1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl. Makes about 4 servings

Roasted broccoli and tomatoes 

   INGREDIENTS

12 ounces  broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

1 cup  grape tomatoes

1 tablespoon  extra-virgin olive oil

2 cloves  garlic, minced

1/4 teaspoon  salt

1/2 teaspoon  freshly grated lemon zest

1 tablespoon  lemon juice

10   pitted black olives, sliced

1 teaspoon  dried oregano

2 teaspoons  capers, rinsed (optional)

DIRECTIONS

1. Preheat oven to 450 degrees F.

2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm. Makes about 4 servings