I didn’t feel like making a salad last nite, but I do try to make us something each day composed of something that grew in the ground. I had nifty leftover roasted tomatoes from our pizza night last weekend and decided to use them on a roasted zucchini.
I split and seeded the zucchini and put in a 425 oven for about 40 minutes with some olive oil and salt and pepper. Once it was soft through, I added the leftover tomatoes and a skim of ricotta and popped it back in the oven for about 15 minutes. I topped them with sunflower sprouts. I like them better than bean sprouts, not as risky for food borne illness issues, and all the antioxidant bennies!