I just love creating a menu that is as colorful as it is tasty. We’re so fortunate to have year-round access to all the bright and vibrant vegetables. Remember, the more color on your plate the higher the antioxidant value of your meal.
With warm weather upon us, dishes that can be served warm or cool are welcome.
I adapted this recipe from the Naked Chef. It’s a showy side dish to serve beside grilled meats or pasta and can be easily transported to a picnic table. The colors make a lovely addition to your summertime dining table.
- 4 organic peppers, red and yellow
- Sea Salt and Black Pepper
- 35 – 40 organic cherry tomatoes
- 1/4 c. fresh marjoram
- 1/4 c. fresh basil
- 4 organic garlic cloves, peeled and thinly sliced
- 2 Tbs. whole wheat or gluten-free bread crumbs
- Extra virgin olive oil
- 2 Tbs. balsamic vinegar
Preheat oven to 400ºF.
Cut peppers in half and remove seeds. Place in a lightly oiled baking dish and season with a little salt and pepper.
Cut a small slit in each cherry tomato and drop in boiling water for about 45 seconds. Run cold water over them as you peel them.
Toss them gently with the herbs, garlic and bread crumbs, and divide them among peppers, placing them in the cavities.
Drizzle with oil, and cook in oven for 15 minutes lightly covered with aluminum foil, then remove foil and continue to bake for 30 minutes.
Take out of the oven and sprinkle with the vinegar.