I post this photo for no other reason than I liked the way it looked. That and I think it’s yummy. Simple combination of roast veggies to serve on pitas with lettuce and a Vegenaise spread made with crushed garlic and parsley. (If you don’t have Vegenaise you can throw a little lemon juice in your mayo.) Pitas were always kind of out of my league because I would have to buy three packs of them. But I recently discovered that Costco carried the 12 ct. bag of pitas for $2.60 or something. So now one of my old stand-by recipes is back in the running.
I was making this recipe a few days later and the same thing happened. Beets are just photogenic. Especially when they are covered in salt. Mmmm…salt.
The recipe is for Jewel Roasted Vegetables and I find it pairs wonderfully with baked macaroni. Speaking of which, this is my favorite mac and cheese recipe. Only I use butter where it calls for oil, and whole milk for skim, and normal cream cheese instead of the Frankenstein version. And I double the amount of shells since I think the sauce can go the distance. Try it, you’ll like it.