This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!
Keeper! This is both beautiful and delicious. I used baby bella (crimini) mushrooms and placed them on the same sheet pan as the peppers. I tossed the peppers with a little olive oil and lightly salted them before broiling them. I didn't thoroughly char the peppers and I didn't peel them. The slightly browned edges add a wonderful flavor. Note: the peppers and mushrooms could be prepared in advance and then just rewarmed with the asparagus. This would be a perfect for company, a vegetarian meal or served with shrimp would be wonderful. Heck you could cook the shrimp in the same skillet as the asparagus. Impressive!
Read More Keeper! This is both beautiful and delicious. I used baby bella (crimini) mushrooms and placed them on the same sheet pan as the peppers. I tossed the peppers with a little olive oil and lightly salted them before broiling them. I didn't thoroughly char the peppers and I didn't peel them. The slightly browned edges add a wonderful flavor. Note: the peppers and mushrooms could be prepared in advance and then just rewarmed with the asparagus. This would be a perfect for company, a vegetarian meal or served with shrimp would be wonderful. Heck you could cook the shrimp in the same skillet as the asparagus. Impressive!
This is a great, healthy summer pasta dish. The flavors are much more interesting than you'd suspect. I also left the skins on the peppers and added a bit of freshly grated asiago cheese before serving. Yum!
This was a tasty meal. I did not take the skins off the peppers. I tossed the peppers in olive oil and sea salt before roasting. We enjoyed it with a tossed salad and Kings Hawaiian dinner rolls. A Riesling was perfect with it.
This was an amazing recipe! Easy and quick. I used gluten free egg noodles and no butter or oil, just a tablespoon of coconut oil in the cast iron pan to sauté the veggies. Also didn’t skin the peppers. Yummy and Easy peasy!!
This was excellent! My husband said it is a keeper! I did make a few a few changes. Like the others I did not peel the peppers. I added some sliced green onions (as I didn't have asparagus) to the mushrooms and balsamic vinegar to marinate. I added the mushrooms and green onions and balsamic vinegar to the peppers and baked a few minutes longer. I used extra garlic because we love it and sautéed it in olive oil and ghee. Added all the veggies and sautéed until warm. Thanks for a great recipe!
I liked the vegetables and thought they had a nice flavor. The fettuccine ended up too bland. There needed to be more sauce to flavor the noodles. I may try with angel hair pasta and add extra butter and oil.
