A light lunch of roasted vegetables topped with last night’s gilled chicken complements a warm summer afternoon. This meal can be prepared in under 30 minutes. Just slice up your favorite veggies (I used asparagus, yellow squash and orange bell pepper), drizzle with olive oil, shake a little sea salt and pepper and roast at 450° for 20-25 minutes. After they’re done toss with 2 TB of my homemade pesto sauce. Top with diced chicken or, for a vegetarian version, you can substitute tofu for the chicken. You’ll have plenty of pesto leftover for future use.

Pesto Sauce
Prep time: 15 minutes

• 8 oz of basil leaves removed from stems
• 1/4 lb shredded parmesan reggiano cheese
• 3 garlic cloves
• 1/4 cup olive oil

Combine all four ingredients into a food processor. Puree for desired consistency.