Thursday, June 14, 2012

Roast Yourself Some Sweet Peppers!

I received my box from Farm Fresh To You today, had a look, liked what I saw, and proceeded to make no plans for dinner.  My hubby's been out of town a lot these days, so it's been Henry and I for dinner, which is pretty easy preparation in comparison, so my planning brain has been on a mini vacation.
Friends, I must reiterate something here now, something I haven't stated in a while, but still boggles my mind:  7 YEARS AGO I COULD NOT COOK!  I don't mean I couldn't braise pork properly, I mean I couldn't BOIL AN EGG!  So the fact that at the last minute, after said hubby landed at LAX, I was able to create such a delicious dinner, is somewhat remarkable to me (and those who know me well).  I swung by Lindy & Grundy, my amazing neighborhood butchers, who only carry local, pastured and organic meats, (not cheap!), and got us some boneless chicken thighs, (which I marinated in Extra Virgin Olive Oil, lemon juice, chopped rosemary, salt and pepper), had cooked up a big pot of pinto beans earlier, quickly made some quinoa, and then created this side dish: ROASTED SWEET PEPPERS.  Your head will explode, they're THAT delicious.  (And so easy, of course, my mantra)  I swiped this recipe from my CSA who supplies my farm box full of veggies and fruits.

6-7 sweet peppers, cored and sliced
2 cloves of garlic, minced
1-2 teaspoons of thyme (or your favorite herb)
1-2 tablespoons of extra virgin olive oil
Kosher salt and freshly ground black pepper
2-3 tablespoons grated Parmesan (optional, but recommended!)
1-2 tablespoons fresh lemon juice

Preheat oven to 425 degrees F

Toss peppers, garlic, herb and olive oil together.  Season peppers with salt and pepper.  Spread peppers on a baking sheet and cook for about 5 minutes. (peppers will be soft, not charred)

Gorgeous, no?

If adding Parmesan, sprinkle on top and let melt for one more 
minute in the oven.  Drizzle with lemon juice and serve.


I feel like you can smell these from this picture...