Vegetable Pomodoro Bowl

• 2 cups of vegetables such as broccoli, zucchini, eggplant, mushrooms, cut into bite-size pieces
• 1 cup small cherry tomatoes
• 1 tbs extra-virgin olive oil
• 1 large clove of garlic, minced
• 1/2 tsp kosher salt
• freshly ground black pepper
• 1/4 cup of marinara sauce (homemade or Rao’s)
• 4 oz. cooked grilled chicken, cut into bite size pieces
• 1 tbs pecorino cheese, grated
• 4 basil leaves, chopped

Directions:

1. Heat a large skillet over medium heat and warm the olive oil.
2. Toss the vegetables with the olive oil.  Add the garlic, salt and pepper, and cook under tender, approximately 4-6 minutes.
3. Meanwhile, prepare or heat the marinara sauce and cut the chicken.
4. Place the roasted vegetables in a bowl, top with the marinara sauce, chicken, herbs, and pecorino cheese.