Not much meal planning happening this week — I’m trying to clear out the fridge before we head out on a trip. But when you’ve got good ingredients, tasty meals come together anyway.
Tonight: tilapia with blackening spices, brown rice from the freezer, and a pan of roasted veggies (bell peppers, yellow squash, and a stray piece of red cabbage I sliced thin). Roasted at 425°F for 20 minutes, then tossed with multi-colored tomatoes and a quick dressing of red wine vinegar, garlic, capers, olives, and oregano.
I served the veggies over a bed of red lettuce for a fresh crunch.
Simple, colorful, and so delicious!
by cuisine-with-me
2 Comments
Great colors 💜
Beautiful dish nicely done