MIXED VEGETABLES WITH A TWIST
Once again, veggies were the focus with dinner. This was a really tasty way to brighten up a blend:
I steamed a variety of veggies: Red onion, carrots, cauliflower, and brussels sprouts.
Once they were fork tender, I tossed them in a vinaigrette of:
sliced Kalamata olives
1 Tablespoon of lemon juice
1 Tablespoon of red wine vinegar
1 teaspoon of Oregano
crushed red pepper
salt and pepper
1/4 cup of olive oil.
I sprinkled just a touch of parmesan cheese on before serving. This would be a great "accompaniment" to fish, as seen here, or with chicken.