Heirloom Tomato and Mixed Veggies

I've had a bunch of requests for all my veggie recipes, lately. I feel like these are easy meals that can be manipulated to fit the veggies in your fridge. Craig says I just need to do some of them as recipes, so here we go!

Fresh veggies are the key and allowing their flavor to develop by roasting makes them even more delicious. As vegetarians these dishes are often the main/only course and we add beans, eggs, or cheese to provide some protein. These items may always be left out or switched for a serving of chicken, beef, tofu, tempeh, etc.

Oil, I prefer avocado
1 medium onion, sliced
2 c. cauliflower florets
1 zucchini, sliced
1 large heirloom tomato
1/2 bell pepper, chopped into 1 inch pieces
1/4 c. diced green chiles
1 c. beans, in this case I used tepary (optional)
oregano, dried or fresh
salt/pepper

Sauté onion in a bit of oil.

When soft add in cauliflower, zucchini, heirloom tomato (this is what makes it look saucy), bell pepper, and the green chile.

Salt will bring out the juices, so add a sprinkle. I also added a bit of oregano from the herb bed.

Stir to coat veggies and simmer for a few minutes.

To get a roast-y taste, place it in the oven for 10 minutes (I added tepary beans at that point).

If desired, top with cheese and a sprinkle of pepper.