It's time for a little evolution to come to The Monsteri. We realize that you all may find the dinner list nearly as tedious as we do (right?) so we've decided to take a little hiatus from daily postings. In the course of trying to remember to post the meals every day, we've neglected to actually comment on how fantastic some of them are. So rather that post them all, we'll only be posting notable meals with as my recipes and pictures as possible. The first? The roasted summer veggies that we had on Monday! Completely pulled together from things we had in the kitchen and especially scrumptious. We will be making them again!
Roasted Summer Veggies with Feta
1 zucchini, cubed
1 yellow squash, cubed
1/2 large onion, quartered
2 cloves of garlic, chopped
Put all veggies in a shallow baking dish. Drizzle olive oil, juice from 1/2 a lemon, fresh basil and/or parsley and about 4 ounces of feta cheese. Bake at 400 for about 10 minutes. Tommy says to make sure the squash is still crunchy!
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