It’s hard to come up with ideas for new recipes when there are so many that I’ve already shared which are both easy and quite tasty. So here’s a meal plan idea for a tasty, Wholesome meal combining a previous recipe and a quick-fix side.
A couple of weeks ago, on a big shopping trip, the grocery store had Boston butt pork roasts on sale, so I picked up the smallest one they had and cooked it in the slow cooker.
For a side dish, I stood in my fridge door a few minutes perusing, and then realized that both the zucchini and mini bell peppers were both looking good. So here’s what I did:
Roasted Zucchini and Peppers
Preheat oven to 450°F.
Trim the ends of the zucchini, then halve lengthwise. Cut into half-moons about 1/2- to 3/4-inch thick (or thicker, depending on just how “done” you want them; I prefer them still pretty firm, so I cut them thicker). Top and seed peppers, and cut in half or quarters, depending on their sizes. The zucchini will take longer to cook, so bigger pieces of pepper are better. Place veggies in a large bowl, toss with olive oil and a sprinkle salt until all pieces are coated, then spread in a single layer on a baking sheet. Roast in oven until browned (if you like your veggies with a little more “tooth” to them, roast about 15 minutes, then turn the broiler on to brown them.)
Makes 2 servings.
I actually cheated a bit, since all I had to do was heat the meat up in the microwave. So when fifteen minutes in the toaster oven, with a few minutes of broiler time, didn’t get the veggies brown enough, I tossed them into a skillet on the stove over high heat. I probably could have just started them that way and called this recipe “Sautéed Zucchini and Peppers.” Actually, I’ll probably just sauté them next time, to save the cleanup of the sheet pan. I’m also going to add onion. And maybe cabbage. Or whatever veggies I have in the fridge. 😉