Mmmmmm..... The Roasted Veggies

Down to four people in the house, now that my youngest went back to college.  My youngest son who is vegan commutes to college, so he is usually at the dinner table, and my other son is only home 2 nights a week.  Cooking dinner becomes tricky this time of year for me trying to please everyones taste buds, when there are so few of us eating.  Fresh vegetables are always on the table, no matter what or who likes them.

I made grilled chicken yesterday for dinner, and roasted veggies on the grill.  The vegan had the roasted veggies mixed with Farfalle, which were side dishes for us.  It's not really hard cooking, I just have to have more of a thought process behind it, "what will he eat" when there is meat on the table.

These are my roasted veggies and how I made them - I use one small green zucchini and one small yellow squash, 1/2 red onion, 1/2 red pepper, and a handful of grape tomatoes, salt, pepper, herbs de provence, garlic and olive oil.  Toss this all together in a bowl and then put into a grill basket on the grill.  Grill until lightly browned, tossing as they are cooking.  The flavor of them is amazing!  Eat them plain, mixed with hot pasta, mixed into a pasta salad, as a veggie sandwich maybe add regular cheese or vegan cheese, these are a few ideas, but many different ways to use them.

NOTE:  These can also be made in the oven, roast at 400 degrees for 20 - 25 minutes. Toss once during cooking.  Cooking time may vary as all ovens are different.

Italiano Tonno Insalata (Italian Tuna Salad)

Since I was first introduced to tuna, when I was a young girl, I have always liked it.  Whether it was made traditionally with mayo, onion and celery or plain, drained and right out of the can. I buy it in bulk now and always have it in the pantry. It's a quick meal when you don't feel like cooking.  This recipe is a new take on the old favorite.  It's light tasting and refreshing on a hot summer night. The recipe is below for you to make and enjoy as much as my family and I do.

This is what you will need for fabulous great tasting tuna!

Drain the tuna and flake in a bowl

Add onion, celery and lemon juice,  then oil 

Mix and serve with a fresh crusty Italian bread or a baguette  

ITALIAN TUNA SALAD

2 – 5 oz.  cans Bumble Bee Premium Solid White Albacore Tuna in Water, drained

½ large red onion, diced

1 stalk celery and the leaves, diced

1 tsp lemon zest

1 large lemon or 2 small lemons, juiced

¼ cup extra virgin olive oil, or less if you like

Salt and Pepper, to taste

1 loaf of crusty Italian bread or a baguette, sliced

Into a medium size bowl empty drained tuna.  Add the onion, celery, and lemon zest.  Mix all together.  Add the lemon juice and stir, then add the olive oil, salt and pepper and mix all together.  Store in refrigerator until ready to use.  Serve on thin slices of the bread. 

NOTE:  If you do not want to use the celery leaves use fresh parsley or you can use both.