God Bless Okra

I know I have mentioned roasted vegetables before but I am still amazed by how simple and delicious they are. No one told me! All the years I have been chopping and sautéing when I could have just simply tossed everything into the oven. Well, there's no going back now.

Today I decided to get a little fancier with my roasting. Instead of just olive oil and s&p I added a few more ingredients. Prep time 10 minutes (if you're a skilled chopper probably 5). Cook time 25 minutes. Preheat oven to 375.

Ingredients:

2 cloves of garlic

Olive oil (I used a spicy chili infused)

Basil, Oregano, Rosemary 

Salt and Pepper

Okra, tomatoes, mushrooms
couscous

I first added two pulverized garlic cloves to a bowl with olive oil and salt and pepper. I tossed my vegetables in the olive oil then added a finely chopped mixture of basil, oregano and rosemary from my stairway herb garden. I then put everything on a cookie sheet and into the oven. The 25 minutes they cooked flooded the house with the most delectable smell of garlic and herbs. In the last 5 minutes of cooking I made the couscous.

When everything was finished I topped the couscous with the vegetables and a generous squeeze of lemon.

Obsessed: Okra

Roasted okra and portobello mushrooms: Drizzle with olive oil, salt and pepper, and panko breadcrumbs. 425 for 30 minutes.  

Shrimp: sauté in olive oil with garlic and red pepper. toss with bow tie pasta. 

Simple salad: cucumbers, tomatoes, and feta