Mixed Veggies and Roasted Potatoes

The main ingredients in The Carnivore's dinner this week were zucchini, squash, baby portabella mushrooms, spinach, potatoes, and sweet potatoes.

For the first half of the week he had the veggies grilled on a ciabatta roll with mozzarella. I don't have pictures of this because it went right in to his lunch box.

The potatoes and sweet potatoes were roasted in the oven with rosemary, sage, olive oil, onions, and garlic. He and I both love this potato mix.

This should have been what he had all week but when I took the bread out on Thursday it was covered in mold. I'm still learning the shelf life of foods without preservatives.

I wasn't about to buy a new bag of rolls for two days so I improvised.

I attempted to make a Chinese garlic sauce out of soy sauce, rice vinegar, honey, and garlic. I let the mix simmer on the stove for about five minutes and then added the cut up veggies and cooked them in the sauce.

I also added some shrimp in there because it didn't seem like if would be enough calories for The Carnivore for dinner without the bread and cheese.

The sauce smelled amazing but was a little watery since I couldn't find any cornstarch in the pantry. I didn't think flour would be a good addition to the sauce.