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.
Ingredients:
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)
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| Gorgeous, no? |
If adding Parmesan, sprinkle on top and let melt for one more
minute in the oven. Drizzle with lemon juice and serve.
SOOOOOOO GOOD!
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| I feel like you can smell these from this picture... |
