Pastels are Pretty

Spring has sprung, and with 80 degree weather in Chicago-I am dreaming about gorgeous pastel weddings.  Love these color schemes.

 All Photos via Pocket Full of Dreams

Photos Via Bride Chic

Recipe of the Day
Roasted Vegetable Tortilla Lasagna Via A Pretty Life in the Suburbs

Roasted Vegetable Tortilla LasagnaRecipe adapted from Perry's Plate
This recipe takes about 1 1/2 to 2 hours to make from start to finish.
Easily serves a family of 5.

2 bell peppers (I used 1 green and 1 yellow), cut into slices
1/4 head of cauliflower, cut into bite sized chunks
1 small yam, peeled and cut into bite sized chunks
1 onion, cut into half and sliced
1 small zucchini, sliced thin
1 cup corn, fresh or frozen
1 cup sliced mushrooms
2 cloves of garlic, minced
1 1/2 tsp cumin
salt & pepper
3 tbsp olive oil
2 cups salsa
1/2 cup chopped cilantro
2 cups shredded cheese (You can use any kind you like. I used marble.)
6 tortillas (You can use corn or whole wheat tortillas.) (I used 2 small tortillas for each layer.)

Sour cream for serving.

Preheat your oven to 425 degrees.

Prepare a cookie sheet by lightly oiling it.

Have all your vegetables cut up, then toss them with the oil, garlic, cumin and salt & pepper.

Spread the vegetables out onto the cookie sheet, and bake them for 30-40 minutes, but make sure to shake the pan or stir them every 10 minutes or so to prevent burning.

Once the vegetables are done, remove them from the oven and set aside.

Then reduce the oven temperature to 350 degrees.

Combine the salsa with the chopped cilantro.  Set aside.

Now it's time to put it all together!  Get out an 8x8 baking dish.

Spread out 1/3 of the salsa mixture, into the bottom of the baking dish.

Layer on the tortillas to completely cover the salsa. (I used 2 small ones for each layer.)

Layer on 1/3 of the roasted vegetables.

Layer on 1/3 of the shredded cheese.

Layer on another layer of tortillas, then 1/3 of salsa, 1/3 of the veggies, 1/3 of the cheese.

Add another layer of tortillas.

Spread on the rest of the vegetables, then the salsa, then top with the remaining cheese.

Bake for 20-30 minutes, or until the cheese is slightly browned and the dish is bubbling.

Serve with dollops of sour cream!  Yum!