Summertime seems to be a great time to try having a meat free meal. And if you enjoy it, (and your family survives it), you may even want to try it weekly. On this day, our meal included mediterranean quinoa salad (recipe under salads), roast potatoes and roast beets. With the variety of fresh produce that is available - either in your garden or at your local farmer's market, roast vegetables are a great thing to try.
To the potatoes I added olive oil and garlic plus seasoning. For the beets I added olive oil and thyme. Once cooked, I added a splash of balsamic vinegar to the beets.
You can see that we used a variety of spuds, including blue or purple ones, which are great to eat with young folk! If you have a big pan, you can add put all of the vegetables on the same one, making it easier for you. I like to use parchment paper, which helps to make an easy clean up. For the carrots, I added olive oil and dillweed. I roasted the vegetables for about 45 minutes in a 375 degree F oven. The time will vary depending on the size of the vegetables and the heat of the oven.
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