Roasted Vegetables

So somehow I managed to not post a single recipe during the month of October. I can promise you there was a great amount of pumpkin everything going on in this little apartment. I’ll make sure to post my favorite pumpkin chocolate chip cookie recipe within the next few days.

On another note. This is an easy and delectable side dish and is even great left over! I loved the flavor the red pepper and red onion added to the dish. I got the idea for this recipe from an amazing chef who also happened to be my cooking teacher for a semester in Italy. For some reason I have never quite been able to replicate his dish. I adapted this one with ideas I got from as well.

Roasted Veggies


Prep: 15 minutes

Cook: 40 minutes


  • 1 Red Bell Pepper, seeded and chopped
  • 6 Small Red Potatoes, quartered
  • 1/2 Red Onion, quartered
  • 1 medium Zucchini, sliced
  • 10 small Carrots, chopped
  • 8 Grape Tomatoes
  • 5-6 Mushrooms, sliced
  • 1 Tbsp Fresh Thyme, chopped (or 1 tsp dried)
  • 2 Tbsp Fresh Rosemary, chopped (or 2 tsps dried)
  • 1/4 cup Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Salt and Pepper to Taste


Preheat the oven to 450 degrees F. Cover two baking sheets with aluminum foil. Put root vegetables (onion, potatoes, carrots) on one baking sheet and put the delicate vegetables (squash, tomatoes, bell pepper, mushrooms) on the other baking sheet.

In a bowl combine thyme, rosemary, olive oil, balsamic vinegar, and salt and pepper. Pour mixture over vegetables and mix vegetables by hand so all vegetables are coated in olive oil mixture. Bake the root vegetables for about 45 minutes and add the delicate vegetables for the last 25 minutes of baking time. *Vegetables must be stirred about every 10 minutes of baking so they do not burn.



Zucchini Pie

This is yet another awesome recipe from It tastes a lot like a quiche to me and could be a great light meal or side dish.

Zucchini Pie

Zucchini Pie

Prep: 15-20 minutes

Cook: 30-35 minutes


  • 10 oz shredded zucchini, all liquid squeezed out (I shredded it in my food processor to save time)
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste


Preheat oven to 400F. Spray a pie dish with cooking spray. In a medium bowl combine zucchini, shallots, chives, and mozzarella. In another medium bowl combine flour, baking powder, and remaining ingredients. Add the zucchini mixture to the flour mixture. Pour mixture into pie dish and top with Parmesan. Bake 30-35 minutes and let stand 5 minutes before serving.

Nutrition Facts:

Serves 6. Calories 125.3. Fat 4.8g. Protein 8.1g. Carbs 13.1g. Fiber 2.0g. Sugars 2.5g. Sodium 420.1mg.

Zucchini Fries

I know this picture is totally wimpy but you get the point!

I know this picture is totally wimpy but you get the point!

So I’m going a little crazy posting recipes today. I’ve been so busy with school the blog has been a little deprived. Thankfully, I now have time to post all of the amazingly delicious recipes I’ve been saving up (and also can spare you from the ones my husband and I did not thoroughly enjoy)!

Also, I know I promised I would post more pictures, I have honestly been taking more. All I can tell you is I have a whole bunch of really pretty pictures of really bland food. Basically every time I get some good pictures it ends up being a meal that my husband and I are less than impressed with. So even though I’m sad I don’t have more great pictures up, I’m glad I can spare you the bland recipes!

That being said zucchini fries are another side dish that my man and I have loved. They’re a little messy to make, you have to get your hands dirty, but I think they’re totally worth it. I got the recipe from this website:

Prep: 15 minutes

Cook: 10-12 minutes


  • 1 lb zucchini
  • 1/2 cup Italian seasoned Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs


Preheat oven to 425 F. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Slice zucchini into sticks and then cut them in half, this will make them easier to handle.

*Note one recipe I saw after I made these states to place sliced zucchini in a colander sprinkled with salt and let drain for 1 hour. I did not do this but I do think it would help the Panko mixture stick better.

Combine bread crumbs and Parmesan in one bowl. In a separate bowl, crack the eggs and whisk the eggs. Dip the zucchini sticks first into the egg and then into the Panko mixture. Place on baking sheet and bake 10-12 minutes. Serve with ranch, garlic aioli or your favorite dipping sauce.

Yields: 4 servings

Happy Eating!

Sauteed Kale and Mushrooms

My honeyman and I have been eating more kale recently. I was originally skeptical about this odd leafy green, but am now fully on board thanks to a couple of great kale recipes! I hope you like it too! This is a great side dish for just about any meal.

Prep: 2 minutes

Cook: 5 minutes


  • a handful or two of Kale
  • a teaspoonish of Coconut oil
  • a handful of Sliced mushrooms
  • Dash of salt


Combine all ingredients in pan over medium heat and cover. Saute for about 5 minutes stirring occasionally.

Yields: 2 servings

*Recipe courtesy of my mom 🙂

Sauteed Asparagus with Dijon Vinaigrette

My hubby and I both really loved this side dish and it was pretty quick and easy. I got it from Martha Stewart’s website:

Prep: 5 minutes

Cook: 15 minutes


  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry or red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths


Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low). Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

Serves: 2-4 depending on portions


Oven Roasted Broccoli

I found this broccoli recipe when I decided to throw in another side at the last minute and we happened to have broccoli in the fridge.  So it was pretty quick and easy to make and my husband and I loved it! It makes the broccoli kind of crunchy and with the Parmesan and bread crumbs it is sooo good! The website I got the recipe from is here: We’ve already made this twice and I just found the recipe a few days ago!

Prep: 10- 15 minutes

Cook: 10 minutes


  • 1 pound broccoli, rinsed and trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1/4 cup finely grated Parmesan or sharp Cheddar (I used Parmesan)


Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (Be careful here, I forgot about the panko and left it in for about 5 minutes and had a burnt panko mess on my hands) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Yields: 4 servings