Roasted Red Pepper and Broccoli Pasta

July 6, 2012

There’s just something about a roasted red pepper that takes a meal to the next level. Last night it was just me and the kids for dinner and so I decided to make something vegetarian. Thursdays is when my weekly CSA box arrives so it made sense to use at least one of its (entirely green!) contents – enter broccoli. I had opened a new jar of tomato sauce (my favourite one is from Costco – see picture below) at lunch time for some 10-Minute Pizza and so I decided to boil some whole wheat Fusili and voila – I had a quick and tasty meal for the children. I usually stay away from carbohydrates at dinner time, but I was famished and the children’s dinner smelled soooo good, and who really wants to eat like a rabbit every lunch and dinner!?!? Then I recalled the roasted red pepper in the fridge, left over from a BBQ dinner earlier this week, and together with some of the fresh basil in my CSA box I served myself a big bowl of bliss!

How to Roast a Pepper on the BBQ:
Spray* with olive oil (or rub on some oil using your fingers)
Place on hot BBQ and turn pepper every few minutes (leave BBQ on medium-high)
Remove the pepper once it has softened and blackened (approximately 10 – 15 minutes)
Let pepper cool slightly and then peel the skin off and discard the skin, stem, and seeds

How to Roast a Pepper in the oven:
Preheat oven to 400 degrees Fahrenheit
Spray* with olive oil (or rub on some oil using your fingers)
Place pepper on baking tray or in casserole dish
Remove the pepper once it has softened and blackened (approximately 15 – 20 minutes)
Let pepper cool slightly and then peel the skin off and discard the skin, stem, and seeds

* Several years ago I purchased a refillable oil mister and highly recommend them, as they make it possible to use as little oil as necessary for stir fries, etc. I have seen them at Winners, Kitchen Stuff Plus and Costco.

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