1 cup of yellow, or red, cherry tomatoes, halved
3 carrots, halved along the length & cut into 1 inch pieces
1 sweet yellow bell pepper
1 yellow squash
1 clove garlic
2-3 tbsp water
black pepper, to taste
basil, to taste
thyme, to taste
In a large skillet, heat approximately 2-3 tbsp water over medium high heat.
Cut vegetables and place in the skillet.
Add your spices and stir frequently to avoid charring.
Cook vegetables for five minutes, so they are still semi-crisp.
Serve with roasted potato wedges.
Roasted Wedge Fries
8 brown or red potatoes
4 cloves garlic
3/4 cup non-dairy milk
1 tablespoon lemon pepper
1 teaspoon salt
Preheat oven to 450.
Cut potatoes in half, length wise, and then each half lengthwise again. Dice into ½” slices.
In a large baking dish, add everything. Using a spoon or your hands, toss together so that potatoes are coated, and spread them out.
Bake for 10 minutes. Stir, and bake for another 15 minutes or until potatoes are tender. Stir, and bake for another 10-15 minutes.
You can view the original recipe for the Roasted Potatoes at: Naturally Ella
And the view the original of the Roasted Veggies at: Clean Eating Chelsey