INGREDIENTS
1
If you are a meat-eater
2
(yellow) squash, summer
2
sprigs Basil
2 cloves
Garlic
1 lb
Heirloom grape or cherry tomatoes
2
large handfuls Kale
1
Onion, medium
1
Opt for leeks or shallots instead of onion
1
Top with lemon, zest
2
Zucchini, medium
1/4 tsp
Black pepper, freshly ground
1
sprinkle Nutritional yeast on top
1/2
Red pepper flakes
2 tsp
Sea salt, coarse
2 tbsp
Olive oil, extra virgin
1
Try parmesan or romano cheese
1/4 cup
White wine
Add already roasted veggies or pre-cook heartier, veggies that may take longer to cook