Roasted Vegetable Bowl with sunflower shoots
6 cups chopped vegetables of choice, (we like sweet peppers, tomatoes, summer squash, asparagus and red onions)
salt and freshly ground black pepper
olive oil, as needed
1/2 lb bacon, cooked until crisp
4 eggs, cooked to your preference (we like fried)
handful of sunflower shoots
prepared pesto, for drizzling
Preheat oven to 400˚F. Place vegetables on a sheet pan and drizzle with olive oil and salt and pepper. Roast for about 20-30 minutes, or until tender.
Place roasted veggies in bowls, top with bacon, egg, sunflower shoots and pesto. Enjoy!