I’ve read so many articles about being good to yourself and honestly, “I’m already very good at it.” Take a bubble-bath, get a massage, read a book, paint your nails, go on vacation, hire a house-cleaner, learn to basket-weave, tip-toe through the tulips, blah, blah, blah. How could all of those advice-givers miss these cabobs in the vegetable aisle?
The RedBarn country stars have aligned; something so delicious and so good for me. . . .and you. . .and the kids. . . .and summer guests! I can’t talk long since I am trying to eat my lunch and get back out to the garden. Not a brand new concept, but isn’t this a simply beautiful lunch idea? A ‘splendid table’ way to be good to yourself and your tummy; large chunks of mushroom, summer squash, red onion and peppers.
Shove some veggies on a stick, grind some garlic pepper across it all, drizzle a bit of olive oil and roast at 350 degrees for 20 minutes. (grill works too on those days) OMG, this is delicious!