Veggies, Veggies, Veggies

Last night we had the best organic and gluten free meal. Of course I'm a little biased since I made it and now think it was delicious (grin). Anyway the hardest part was chopping veggies but after that it was so easy.

So I put in two potatoes to bake (350 degrees for about an hour) poke them with a fork after washing and stick them in the oven. Simple. They are done when the fork goes into them easily.

Then I set about chopping. Now this can be any veggie you would like to have but here is what I used.

1/2 onion (not a big onion person)
1/4 red pepper (expensive so I use sparingly)
1/4 yellow pepper (only have one until Tuesday so I'm stretching it)
1/4 green pepper (had to be even with the other peppers)
7 - 10 baby carrots (adding even more color)
1 zucchini
Optional tiny peppers (we got these at the farmers market and I don't know the name but the are potent)
1 clove garlic
3 Tablespoons Olive Oil

All veggies (not garlic or oil) are washed then chopped into bite sized pieces. Put these on a cookie sheet. Drizzle with olive oil and crush the garlic on top. Stir so that all pieces are coated with garlic and olive oil. Note: if you find the tiny peppers, cook them whole in the batch and only use like 6 - 10 peppers, they are spicy enough for the entire dish. My mouth was on fire for an hour after dinner but it was so good!

When the potatoes are done, pull them out and turn up the heat to 400 degrees. I like my veggies a little crisper so we only put them in for 15 minutes. You can do longer and I've also heard of others broiling them for the last 2 minutes (be careful not to burn here).

That's it, serve with the potato and you have a delicious, vegetarian, gluten free meal.

Bon Appetit