Roasted Veggies with Fritatta and Arugula Salad for a Late Afternoon Lunch!
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.
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.
Arugula salad with walnuts and dried cranberries is herb and berry freshness.
Eggs make a great light but protein and nutrient rich meal when you’re trying to eat light or stay on a tight budget.
Posted in: Food on a Budget, Healthy, Ingredients, Recipes
Tags: arugula, arugula salad, brunch, budget meal, dried cranberries, eggs, fritatta, healthy eating, healthy inexpensive meal, healthy meal, late lunch, mozzerella, mozzerella cheese fritatta, olive oil, red pepper, roasted vegetable, roasted veggies, sweet potatoes, walnuts, zucchini
