This, I
decided to make in a frantic act of procrastination. I have my midterm in
nutrition tomorrow…so time to cook! At least its healthy right? I loved the
combination of flavors, colors and textures. Definitely worth a try!
4/25/13
30
minutes start to finish
Serves
2
Ingredients:
·
1 head of cauliflower
·
half a bunch of asparagus
·
1 red bell pepper
·
1 clove of garlic
·
200 grams of kabocha squash
·
1 cup of sliced mushrooms
·
¾ cup of your favorite tomato sauce
·
your favorite cheese (optional)
·
salt/pepper to taste
·
olive oil
·
1 cup white beans
Preheat the oven to four hundred. Cut
the kabocha squash, asparagus, bell pepper and mushrooms into bite size pieces,
arrange on a baking sheet drizzle with olive oil and season. Bake for around 25
minutes. Meanwhile steam the cauliflower and garlic clove for about 15 minutes
or until soft. Puree the cauliflower and garlic until smooth. Heat tomato sauce
and beans together. When vegetables are roasted arrange puree, vegetables,
tomato sauce and beans on a plate. Devour with passion!