Roasted Veggies...

So I finally joined the bandwagon of Amber and Misti with roasting vegetables, and O MY GOODNESS... It is our new fave.  One of the few ways to get my kids to eat their veggies (and me, lets be honest) besides carrots and ranch...  Just cute up your vegges into bite sized pieces on an aluminum covered sheet tray,

Drizzle EVOO (extra virgin olive oil) and then sprinkle with salt and pepper, toss to coat.  Bake at 425 degrees for about 10-15 mins. They will be dark and roasted and fragrant. Then sprinkle with fresh grated parmesan.  I do this with carrots, whatever veggies I have on hand.  Thank you girls for the suggestion, sorry I was so slow to join the party!!! I don't have an after pic because we ate them too fast before I remembered to take a picture :)

Pasta Salad...

1/2 lb spiral pasta (I use the multi colored ones) cooked, drained and cooled
Grape or Cherry tomatoes, halved (Add just enough to where it looks like it's enough)
1/2 cucumber, peeled and sliced into thick slices then quarter every slice
1/2 red onion, finely diced
banana peppers, chopped (if have)
1 small can sliced olives


Mix all together with about a half bottle of Italian dressing.  Mix well, and chill for at least 2 hours.  Right before serving, add fresh grated Parmesan cheese and freshly cracked black pepper.