Kosher salt and freshly ground black pepperto taste
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Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Place into oven and roast until tender, about 10-12 minutes.*
Working on getting more whole grain into your diet? Try this one out. You can use whatever grain you have in your cupboard and whatever fresh herbs you have in your garden!
Rinse the grains and add them to the boiling water. Reduce heat and simmer for about 45 minutes. Drain and cool.
Combine with the olives, cheese, vegetables and herbs.
Whisk dressing ingredients together. Add to everything else and mix.
Refrigerate for at least an hour. Serve on a bed of lettuce or whatever greens you have in the garden and garnished with sprigs of oregano and parsley.
Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cool; break into bite-sized pieces.
Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently.
Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
For the Salad:
Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
For the Marinade:
Combine marinade ingredients in a small food processor or blender. Mix until smooth
