Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
There’s no cooking involved in this easy lunch. I actually made it Monday morning, which I had off from work, but Dave did not. When this happens, we try to meet up for lunch. I took the opportunity to do something fun and take advantage of being home while it was relatively light and photo-friendly.
Making a stepped-up sandwich for work depends on one thing: you having the bread. The rest of it is stuff that you probably have from other ventures. You can play with what meat you use if you don’t have hard salami (one of my favorite pizza toppings, so it’s in the fridge frequently). I used provolone here, but Swiss would be great too, or a maybe a cheddar depending on the meat you use.
Here’s what you need:
Not a lot to explain here! Slice your bread of choice and pile on the meat, cheese, lettuce, fennel and tomato.
Drizzle with oil and vinegar, then salt and pepper liberally.
Pile on the giardiniera to finish it off.
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