17 February 2014

Veggie Rainbow

Here is a pic of prepped veggies that I roasted this weekend. 

I love all the beautiful colors that nature provided for this meal. My mother always said to have lots of color on your plate and I believe she was right!

I roasted this veggie rainbow delight with roasted garlic olive oil, sea salt, and quality stock and served it with an aioli mix of mayo, stone ground mustard, and that roasted garlic Evoo (extra virgin olive oil).

By the way, AYURVEDA class changed to Sunday Feb 23rd, 1:30-4:30!  Class fee is now 60 dollars. Location is the same, Gallery Black Lagoon. 


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