🥒 1 medium zucchini (sliced lengthwise)
🎃 1 medium yellow squash (sliced lengthwise)
🛢 1 tablespoon olive oil
🧂 ½ teaspoon salt
🌿 ½ teaspoon black pepper
🍋 Juice of ½ lemon
🧄 ½ teaspoon garlic powder
For the Roasted Brussels Sprouts & Cauliflower with Rosemary & Thyme:
🥬 1 ½ cups Brussels sprouts (halved)
🥦 1 ½ cups cauliflower florets
🛢 2 tablespoons olive oil
🌿 1 teaspoon fresh rosemary (chopped, or ½ teaspoon dried)
🌿 1 teaspoon fresh thyme (or ½ teaspoon dried)
🧂 ½ teaspoon salt & black pepper (to taste)
🧄 1 teaspoon minced garlic
For the Wild Rice & Black Beans:
🍚 1 cup wild rice
💧 2 ½ cups vegetable broth (for extra flavor)
🥄 ½ teaspoon salt
🫘 1 ½ cups cooked black beans (or 1 can, drained & rinsed)
🛢 1 tablespoon olive oil (optional for extra richness)
🧄 ½ teaspoon cumin (for warmth, optional)
2. Instructions
📌 1. Cook the Wild Rice & Black Beans
continued on next page
