Every time I get back from a holiday at home, I always enact a food detox. I get to the grocery store and buy every vegetable I can see. When I get home, I need to find a meal to make with all of my newly foraged ingredients. During my sophomore year of college, I started making a roasted veggies sandwich which I still enjoy today. Eggplant, mushrooms, zucchini, squash, peppers, and onions topped with Provolone cheese on a toasted roll with a curry mayo hits the spot every time. Try it yourself to see how good it can be to get some veggies after your next holiday. Enjoy!
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