Jun 24, 2010

roasted vegetables with red pepper sauce

The red pepper paste I made earlier this week came in handy tonight. I roasted potatoes, garlic scape, summer squash and carrots with garlic and fresh herbs. I made a sauce with the red pepper paste using rice milk, which turned out delicious, that I covered the veggies with. Topped the whole kit and caboodle with panko crumbs, returned it to the oven and enjoyed it with a crisp bibb salad. Simple.

Cost Breakdown:
potatoes: $2
carrots and squash: $2
garlic scape and garlic (CSA): $2
herbs: $1
red pepper sauce: $2
salad: $3
Total to feed a family of 5:

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