Slice the sandwiches in half and secure with toothpicks if needed. Spread each with red pepper hummus, fold and divide the green and yellow zucchini slices, and drizzle with balsamic vinegar. Assemble the sandwiches: toast the bread buns if desired. Broil in the oven for 5-10 mins, have each baking sheet trade places, flip the zucchini slices, and broil for another 5 mins.ģ. Drizzle with olive oil and sprinkle on Italian spices and salt. Line the zucchini on 2 baking sheets with parchment paper. Preheat the oven broiler on high and set oven racks to the top rows.Ģ. The sandos are not complete w/o a drizzle of balsamic vinegar. Headed to a local farm to pick out some green and yellow zucchinis for these delicious sandwiches! The zucchinis are roasted with spices and oil and placed between two toasted ciabatta bread buns spread with roasted red pepper hummus. #vegansummer #picnicfoods #summerrecipes #veganfoodshare #mocktailrecipe #mocktails #strawberryrhubarb #strawberrylemonade #sparklinglemonade #summerdrinks If you try this recipe, don’t forget to share your creations and tag me or send me a DM to be featured on my story highlights! □ Give the drink a stir and serve with sugar and lemon zest rims and sliced strawberries if desired. Add the lemon juice, water, sparkling water, and ice. Transfer the strawberry rhubarb mixture into a 2L pitcher. Allow the mixture to cool completely and use a handheld blender or blender to blend the mixture until smooth.Ģ. In a saucepan, simmer the strawberries, rhubarb, and sugar until the rhubarb pieces are soft, about 10 mins. Is 3 cheers too many? □ Serve up a pitcher of this deliciously refreshing drink at your next picnic or dinner. Toss the roasted potatoes, beans, and dressing and refrigerate until cold. Shake the remaining ingredients in a jar to make the dressing.Ĥ. Drain, rinse with cold water, and place in the fridge until ready to use.ģ. Reboil a pot of water and cook the green beans on medium heat for 2-3mins, or until they’re bright green in colour. Transfer to an air-fryer and roast at 400✯ for 15 mins, giving the potatoes a toss halfway.Ģ. Use a slotted spoon to drain and scoop out the potatoes and toss the potatoes with 2 tbsp olive oil, lemon zest, and season with S&P. Add the potatoes and cook on med-high for 5 mins. * 1 heaping cup green beans, trimmed and cut into thirdsġ. * 2 pounds red potatoes, cubed (~8 small potatoes) It’s perfect as a side dish, or a quick lunch tossed with some cooked pasta! You only need a few ingredients to create the delicious layers of flavour and texture that are present in this salad. This potato salad recipe is my new obsession. Pour the drink into the glass, and garnish the glass with a slice of peeled kiwi. If you’re using a jar, make sure the lid is secured before shaking. Shake the shaker vigorously for 10 seconds.
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