Thursday, July 31, 2008

Roasted Veggie Pita's

I did a quick chop on a couple small summer squash and zucchini's, drizzled them with 2 Tbsp EVOO and lemon pepper seasoning, then roasted them at 425 degrees for 30 minutes (tossing once in the middle). 


We stuffed a wheat pita with the veggies and added some sliced tomato.  We served hummus on the side for dipping.

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After dinner I had a 1/2 cup shredded wheat with 1/2 cup milk and a Tbsp of TJ's unsalted natural crunchy peanut butter.

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