Vegetable Hash

Tonight’s dinner consisted of any vegetables I could get my hands on! I have to give compliments to my Uncle Jim because all the veggies and my giant gourd came from his farm in Oto, Iowa.

Vegetable Hash
from Clean Eating Magazine with of course a Sara touch
3/4 lb small new potatoes, left unpeeled, halved (not really sure how many 3/4lbs is…so I used about 4 cups sliced in half)
1 small acorn squash, peeled and cut into 1/4 inch pieces
3 sweet potatoes peeled and cut into 1/4 inch pieces
1 tsp fresh rosemary, chopped
1/2 tsp sea salt
1/2 tsp fresh ground pepper
olive oil cooking spray
4 tsp olive oil, divided
1/4 onion minced or 2 shallots
2 cups broccoli, shredded
1/2 C green pepper, red, yellow…whatever you have
Preheat oven to 425F. In bowl, lightly toss potatoes and squash with rosemary, salt, and pepper. Place on baking sheet misted with cooking spray. Drizzle 2 tsp olive oil over veggies and gently toss. Bake for 25 minutes or till potatoes are tender. Stir every 10 minutes.
Heat remaining 2 tsp oil in nonstick skillet over medium-high heat. saute onions, broccoli, and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated.

I served it over eggs to add some protein to the meal.

J topped his with some of these colorful, sweet and hot peppers…all from Uncle Jim.
Until next time…
look good, feel good, do good…

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