Bowl of “This and That”

Today we have another one of my “this and that” meals! I’m a veggie lover and my goal was to make these ingredients shine without doing much to them. Starting at the top and going clockwise we have lightly sautéed red peppers with basil, roasted Zucchini, diced roasted sweet potatoes, roasted asparagus, Worcester cooked button mushrooms, roasted garlic, and fresh avocado- all over a bed of roasted spaghetti squash that had been tossed with salt, red pepper flakes and a dash of olive oil. Everything in this dish was kept very natural and simple. I wanted to keep the integrity of these fresh ingredients. All of the roasted vegetables were simply seasoned with salt, pepper and olive oil. That’s a whoolleee lotta yum in one dish!😋**Fun Fact: When cooking with oil, one of the best to use is vegetable oil…not olive oil. Olive oil has a high burning point which makes it tricky to cook meats and vegetables that require longer cooking times. Olive oil is best used as a dressing for all types of salads or to drizzle over ingredients. 


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