I am having a love affair this summer. Don’t worry, the Butcher knows all about it. It is a love affair with fruits and vegetables. I have been 
enjoying the Paleo lifestyle since May 1st. I confess, I have always bought fruits and vegetables; However, the majority of them ended up in the trash. That is not the case this summer. They taste sweet and exotic. I keep thinking, “Where have you been all my life”? Perhaps the flavor is enhanced since I don’t have any sugar in my diet.
This is a picture of some of the fruits and vegetables in my house right now. They taste as good as they look. 
I want to share a side dish with you that is a great compliment to any meat dish. You can change up the vegetables and completely change the character of the dish. If you add potatoes, I would suggest boiling them for 20 minutes before adding them to this dish. If using red-skinned potatoes leave them whole–larger potatoes should be cut after boiling.
1 red pepper (stem removed, seeded and cut in strips)
1 orange pepper (stem removed, seeded and cut in strips)
1 yellow pepper (stem removed, seeded and cut in strips)
1 vidalia onion (peeled and cut in liberal chunks)
1 zucchini (sliced)
2 Tablespoons Extra Virgin Olive Oil
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon rubbed oregano
Preheat oven to 425 degrees. Place the cut vegetables in a baking dish. Pour the Olive Oil over the prepared vegetables and toss with the spices. You can also be creative and add your own spices. Bake for 20 to 25 minutes. Add your favorite vegetables. I guarantee this will be a favorite. Make plenty–the leftovers are wonderful.
Well, I hate to write and run, but it is time for lunch, and I have a delicious salad waiting for me.
Until next time…From our Butcher Block to your Table.
