ROASTED AND FRESH VEGETABLES PLATTER
When I know in advance that I am going to have a light supper, then I make my lunch vegetable platter more substantial. In this particular case to my normal Tomatoes, Avocado and Cucumber plate I added, roasted red and yellow Peppers, roasted Zucchini, roasted red Onions and roasted Eggplant topped with goat cheese. Of course olive oil and apple cider or balsamic vinegars are a must for me. I am a cheese and bread lover, so when I decide to go for the cheese as in this case, then I do not have my normal multigrain baguette slices. By the way, when I roast vegetables I do not not add any oil at all. Bon Appétit!