Mini sweet peppers ready to go under the broiler.
After broiling -- they charred more than they should have,, especially the very small red peppers. That will teach me to multitask while something is under a hot broiler.
I placed them in a bowl after roasting under the broiler
and covered them with a towel to let them sweat for a few minutes. Then I removed skin and slit them open to remove stem and seeds.
I whisked up a vinaigrette of red wine vinegar, olive oil, Dijon mustard, chopped shallot, capers and chopped fresh basil.
The salad -- fresh mozzarella and the roasted mini sweet peppers topped with the caper-basil vinaigrette.
I had the beautiful lemons and tangerines so I squeezed juice from both, added some tequila, chipotle powder and Mexican oregano to marinate boneless skinless chicken breasts.
A very simple dinner starting with the salad and then French green beans steamed to crisp-tender, grilled marinated chicken and a shared baked potato.
