dinner is served....
last night i roasted cherry tomatoes, garlic and butternut pumpkin with rosemary, olive oil and salt.
this is a before oven photo, i meant to take a photo after i pulled it out of the oven but obviously i was too hungry as i forgot to take one!
the key is to cut the pumpkin into smallish cubes so that it roasts just as fast as the tomatoes.
i put it in a bowl after roasting and served it like a salad because the tomatoes burst and the juice creates a sort of dressing. i also tossed in some steamed green beans and served it as an accompanyment to some grilled steaks.
today i have left overs of the pumpkin and tomoato salad for lunch that im going to have with pita bread and hommus! yum!!
the key is to cut the pumpkin into smallish cubes so that it roasts just as fast as the tomatoes.
i put it in a bowl after roasting and served it like a salad because the tomatoes burst and the juice creates a sort of dressing. i also tossed in some steamed green beans and served it as an accompanyment to some grilled steaks.
today i have left overs of the pumpkin and tomoato salad for lunch that im going to have with pita bread and hommus! yum!!
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