About 5 minutes of prep work will yield you summery vegetable-y deliciousness.
Preheat oven to 375 degrees.
Wash and prep veg – in this case cutting the ends off the asparagus, rough chopping kale and cutting tomatoes in half.
Toss asparagus in a bit of olive oil, salt and pepper. Put in oven.
15 minutes later open up a can of chili beans and put on heat to warm.
Top tomatoes with salt, pepper and garlic powder. Turn oven to broil and put tomatoes under broiler. Leave asparagus in oven while tomatoes broil.
Saute kale in a little olive oil, salt and pepper. As soon as it’s done add some red pepper flakes. The tomatoes and asparagus will be done now, too!
Finish kale and asparagus with some fresh squeezed lemon juice.
We finished up some left over potato salad and it really made it feel like summer. The only thing that would have made it better was if the chili beans were cooked over a fire!