Roasted Vegetables...and Wine

March 6th 2015

Roasted Vegetables
2 large Zucchini
1 bag of carrots
1 tsp cumin
2 TBSP olive oil
1 tsp garlic
2 tsp salt
1 tsp red pepper flakes
1 tsp pepper

Slice your vegetables so that you have "thick fry cut" pieces of both the carrots and zuchhini. Spray your cookie sheet with olive oil cooking spray. Toss the vegetables in olive oil and then seasonings.  Lay in a flat layer and roast in 425 degree oven for about 40 minutes.

I paired these vegetables with a nice piece of miso glazed salmon and a White wine.
Casa de Lila
white wine
Spain
2013

Then I had a glass of red wine with a piece of chocolate!
La Bodega
Cabernet Sauvignon
Mendoza, Argentina
2013

And then the Chicago Bulls won!

~Julianne