Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!

016fritatta with salas and roasted veggies

These roasted vegetables are the perfect dish for a sunny Autumn afternoon lunch.

Beautiful Donna, from Italy, made this light lunch for me and my BFF.

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Roasted sweet potatoes, red peppers and zucchini with olive oil and salt and pepper in a 425 degree oven for about an hour is all it takes.

These were fantastic and tasted great with the mozzerella cheese fritatta with a hint of sauteed onion.

A light touch is the perfect ingredient.

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Arugula salad with walnuts and dried cranberries is herb and berry freshness.

012arugula salad with fritatta and roasted veggies

Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.

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