She had the boys over to help pick yesterday and I fashioned dinner around the vegetables.
I roasted the cherry toms in a 450 degree oven with a little s & p and olive oil. I steamed then sauteed the green beans, added the roasted tomatoes, the juice and zest of a lemon and a crushed clove of garlic. This was all added to a pound of cooked spaghetti with a sprinkling of cheese and leftover rotisserie chicken on the side.
I would have added the chicken to the dish, but hubby and I agreed we had a better shot of Big Red consuming dinner if the chicken was on the side.
Pretty frugal dinner, also!