Wednesday, July 8, 2009
So You Grew a Garden...Now What? 4
Yesterday I picked the first head of broccoli from the garden. Not just for the year, but ever! I was so excited when I saw the first tiny florets popping up in the middle of the plant a few weeks ago that I have been dreaming about what I would make with it. My original thought was broccoli cheddar soup. But it's not really soup season and the first head probably would not have been enough to make soup. So I did some more research and I came across something that seemed like a a great unique side dish. Spicy roasted broccoli and peppers. It was the perfect (and different)pair for the enchiladas I made for dinner last night (recipe will be posted tomorrow!).
Spicy Roasted Broccoli and Peppers
(Adapted from Allrecipes)
2 cups broccoli florets
1 red bell pepper, sliced
1 tablespoon Montreal steak seasoning
1 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon extra-virgin olive oil
Preheat an oven to 400 degrees. Toss all ingredients together in a bowl. Spread out on a baking sheet or stone. Bake for 15-20 minutes.