Roasted Veggie Platter

So I made this worried that no one would eat it but me. Wow, my family loved it.

1 med sweet red pepper, cut into 1 1/2 in pieces
1 med red onion, cut into wedges
1 med yellow summer squash, cut into 1/2 in slices
1/2 lb whole fresh mushrooms
1/4 lb fresh green beans, trimmed
(In all reality, I didn't measure these last two, I just used a container of mushrooms and guessed with the green beans)
1/4 c. italian dressing
1/4 tsp each dried basil, thyme, and rosemary, crushed
(personally I would either reduce or eliminate the rosemary because I don't really like it because it is up to you.)

Preheat oven to 425. Grease a large cookie sheet. Put all prepared veggies in a bowl. Toss with Italian dressing and herbs. Pour onto pan.
Cook for 15-20 min or until veggies are crisp tender. You don't want them mushy. Stir occasionally.

South of the Border Pizza

This is a Vegetarian dish that has become a favorite. I was worried Trav wouldn't like it because of the lack of meat (that's what my dad complained about), but he loves it and we eat it at least once a month. Also, I never make my own bread/dough/crust for recipes, except this one! It's really easy and needs almost no rise time. Enjoy! :)

Ingredients:

1 c. kidney beans, rinsed and drained

1 c. whole kernel corn

1 tomato, chopped

1/4 c. finely chopped fresh cilantro

1 jalepeno pepper, finely chopped

1/4 c (4oz) shredded Monterey Jack cheese

Crust:

1 c. warm water

1 Tbsp white sugar

2 1/4 tsp active dry yeast

3 Tbsp olive oil

1 tsp salt

2 1/2 c. all purpose flour (I use a bit more)

Procedure:

Stir water, sugar, and yeast together until dissolved. Add the olive oil and salt. Stir in the flour until well blended. Let dough rise for 10 min. Pat dough into pan using fingers dipped in olive oil. Sprinkle with basil, thyme, or other seasonings. Top with toppings and bake for about 15 min. (until cheese is melted and lighly browned) at 425.

(sorry the pic doesn't look super appetizing, but it's good! I like to dip mine in ranch. yum.)