It feels so good to post again. I’ve had a long absence from this blog, which has been so hard. I was quite ill throughout the late winter and all of spring, but am now finally starting to feel well again.
Now that I’m slowly getting into the kitchen again, I realize how much I need to blog–not just because it is so fun, but also because it helps keep me organized in the kitchen!
My illness was very hard, but with a wonderful reason behind it–I am pregnant with twins, due at the end of October. I had extreme morning sickness (all-day, all-night sickness, actually) that kept me from doing anything. Now that I’m safely into the second trimester and stabilizing, I can return to life! And it feels amazing–let alone with the exciting and overwhelming life change that is happening.
There you go–that’s my news, and I’ll move on to the important thing at hand–food! I was so uninterested in food for so many months, to even be cooking again is a miracle. Let me tell you–it is very hard for someone who LOVES to cook feel completely incapable of stepping into a kitchen. The smell of food was enough to make me keel over.
It’s a good time to return to cooking–now with the end of spring and the near start of summer….the food options are gorgeous. Tonight L. grilled some steaks for us, and I wanted a light and simple side of vegetables. Because I’m still far from being up to complicated or multi-ingredient cooking, the fewer ingredients, the better. This roasted vegetable salad with feta is a fast, hands-off side that is perfect with anything from the grill.
Roasted Zucchini and Red Pepper Salad with Feta
Serves 2 to 3 hearty appetites as a side dish
2 large zucchini
1 large red pepper
1/3 cup crumbled feta
fresh lemon juice, about a tbsp
1 tbsp olive oil
salt and pepper
Preheat oven to 400 degrees. Chop zucchini and red pepper. Toss with olive oil and salt and pepper.
Roast in oven for about 25 to 30 minutes, until vegetables are tender and lightly crisped.
Place vegetables in a bowl, and sprinkle with lemon juice, and perhaps a dash more of olive oil, if they seem dry. Toss with the feta. Taste and add more salt and pepper if needed.