Veggie burgers with farm fresh vegetables

No matter how dedicated a cook you are, I bet cooking falls down the priority list when you are packing and moving. It certainly did for me!

One of the first feasts I made in our new place was veggie burgers with sautéed fresh corn and roasted potatoes and carrots. I started off by chopping up baby potatoes and carrots, then mixing them with olive oil, rosemary, sea salt and pepper. This all went into the oven to roast. After a while, the veggie burgers joined the roasting vegetables in the oven.

While the peppers and the carrots were roasting away, I sliced corn kernels off the cob, chopped up red peppers, and diced an onion. I sautéed the onion until it was caramelized, then added the red pepper, and finally added the corn. Seasoned with sea salt, thyme, and pepper, this was a flavorful dish that tasted like summer.

When the burgers finished baking and the potatoes and carrots were crispy on the outside and soft on the inside, dinner was ready! Jon and I were both glad to be eating in our new place on real plates, without a pile of boxes looming overhead!



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