we were on a strong stint of bbq and schnitzels and all kinds of meat lately and felt we were in need for a vegetarian dinner. this month's issue of bon appétit  had so many delicious looking options i struggled to choose, and finally ended up making skillet bruschetta, artichokes, and roasted carrots {i added a sprinkle of dill on these for a little added flavor}. was so thrilled with how this meal turned out, and it was mega easy. enjoy! 
 

images 1 & 2 via

bon appétit magazine. mine were not as pretty.