Wednesday, February 23, 2011
What's for Dinner Wednesday - Veggie Plate
Tonight's veggie plate featured sweet potatoes, asparagus and a cucumber-tomato salad. I sliced the sweet potatoes, placed them on a baking sheet with the asparagus and sprinkled everything with a tiny bit of sea salt. The sweet potatoes also got dusted with cinnamon, and I ground some rosemary-garlic seasoning over the asparagus before roasting at 400 degrees for about 15 minutes.
While the veggies were in the oven, I chopped up one large cucumber and a big plum tomato and mixed up some Mustard Vinaigrette Dressing, tossing everything into a dish to chill in the fridge for a bit. When the oven timer went off, dinner was ready (and I even got most of this blog post written in the interim). How easy is that???
Mustard Vinaigrette Dressing
1 tablespoon white balsamic vinegar
1 tablespoon water
1 tablespoon brown mustard
1 tablespoon agave nectar or honey
Whisk together with a fork!