Roasted Veggies

 Another easy recipe that's quick and healthy!  For a larger crowd increase each squash by 2.

 

Roasted Veggies

1 yellow squash

1 zucchini squash

1 onion

1 container of fresh sliced mushrooms

 Olive oil

salt and pepper taste

garlic powder to taste

 

Preheat oven to 400 degrees.  Slice the yellow squash and zucchini into rings and then cut them in half.  Cut the onion into slices or dice.  Add the mushrooms and other veggies into a gallon size ziploc bag and shake up to mix.  Add olive oil into bag and coat the veggies.  Spread onto the pan.  Sprinkle with salt, pepper, and garlic powder.  Place in oven for 25 - 30 minutes.

Veggie Pasta Salad

 I'm back with a pasta salad that's full of fresh veggies!  No story with this one, just a good recipe.

Veggie Pasta Salad

1 box tricolor rotini pasta (gluten free if preferred)

2 tomatoes, diced

1 zucchini, diced

1 cucumber, peeled and diced

1 small can sliced black olives

1/2 orange or red bell pepper, diced

1 cup Mozarella cheese

1 package diced ham or real bacon bits

Light mayo to taste

Cook the pasta and drain it.  Add all the fresh veggies, olives, and ham or bacon.  Stir well and let cool.  Add the cheese and mayo.  Stir until well coated.  Chill and serve.  Makes a lot!