Norwegian Ratatouille

6 tomatoes
1 red bell epper
1 green bell pepper
10 oz zucchini
1 onion
2 garlic cloves
olive oil
2 tbsp tomato paste (I've also used tomato sauce)
salt & pepper
minced or dried parsley

Dice tomatoes, succhini and peppers. Mince the onion and garlic. Saute onion and garlic in oil until shiny. Add remaining veetables and tomato paste or sauce. Simmer until tender. Season with salt and pepper and sprinkle with parsley before serving.

Toneli gave me a norwegian cook book that we have been trying recipes from. I LOVED this it was so yummy and all my kids tried it because it was called ratatouille. Ben said wow mom I actually like this. We've had it a couple of times.

Quick Roasted Asparagus

Preheat oven to 400.
Place asparagus spears on a cookie sheet. Drizzle with plenty of olive oil. Spread them out evenly. Sprinkle sea salt or kosher salt on top. Grind pepper over asparagus. Sprinkle with chopped garlic (I used garlic powder). Cook 10-15 mins. Cook until sizzling in oil, bright green color or until there is a bit of browning.
*a tip I learned about cooking asparagus is to break the asparagus at the natural breaking point before preparing. If you don't understand call me and I will explain.