Matt read an article about the Mediterranean diet in the NYTimes today so I tricked him into eating a meal of mostly vegetables tonight.
So. The small bowl is Israeli couscous with veggies, leftover from last night. The medium bowl is regular couscous with garlic and scallions. The large bowl is a variation on Melissa Clark’s Roasted Broccoli and Shrimp (I’ll link when I turn on my computer, probably tomorrow, but just google that. If you google roasted shrimp and broccoli it’s the third entry so I assume that the real title will bring it right up.) except instead of broccoli I used broccoli, green beans, red bell pepper, red onion, and tomato.
When I’ve made this previously Matt has complained about it having too much broccoli… And that coupled with the Mediterranean diet I just threw every veggie I had in the fridge in the roasting pan (at various intervals: broccoli and green beans for 10 minutes, then add the onions, peppers, and tomatoes, and ten minutes later add the shrimp).
It was a huge hit. And I have more than enough leftover for lunch tomorrow.
helveticafutura said:Confession: I did something similar. I made a tortilla of white beans and scallions, and a big old arugula, orange, almond, and pomegranate seed salad. If I liked broccoli at all, I would google this recipe immediately.