roasted vegetables with red pepper sauce

The red pepper paste I made earlier this week came in handy tonight. I roasted potatoes, garlic scape, summer squash and carrots with garlic and fresh herbs. I made a sauce with the red pepper paste using rice milk, which turned out delicious, that I covered the veggies with. Topped the whole kit and caboodle with panko crumbs, returned it to the oven and enjoyed it with a crisp bibb salad. Simple.

Cost Breakdown:

potatoes: $2

carrots and squash: $2

garlic scape and garlic (CSA): $2

herbs: $1

red pepper sauce: $2

salad: $3

Total to feed a family of 5:

$12.00