I kept dinner simple tonight: Roasted chicken with herbs and a stir-fry vegetable medley–delicious! I always make more than one chicken so I can harvest the leftover meat for sandwiches and chicken potpie later. It’s also a deeply ingrained habit from having to cook all these years for two ravenous boys, whose primary concern growing up was being secure in the knowledge that another meal was forthcoming.
We’re all trying to incorporate more vegetables into our diets, so we were grateful when our friend Rhonda prepared this lovely medley for us when she visited last August. Cut half a small yellow onion, a whole red pepper, a small zucchini and a small yellow squash. Saute in olive or canola oil until vegetables are tender-crisp.
You can eat as is or for a little extra wang, as Ross likes to say, you can sprinkle the veggies with a seasoning medley like one of these: