This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables – it’s a great way to use up veggies in your fridge. We’ve doubled the recipe because leftovers. You’re welcome.
This recipe is inspired by our Sundog Supper 4 pack – featuring our Garlic Infused EVOO, Traditional 18-year Aged Dark Balsamic Vinegar, Lemon Infused EVOO, and Cranberry Pear White Balsamic Vinegar (originally Plum).