Last night's dinner: honey rosemary focaccia, balsamic roasted grape tomatoes and banana peppers and roasted Asian white eggplant.

While the oven was hot, I also made some kale chips and my new favorite snack--roasted Lima beans.  This is not complicated; drizzle a little olive oil and season with a little sea salt and freshly cracked pepper and then roast.  I like the pepper to be slightly charred, so I leave them in the oven a little longer. A good rule of thumb is 30 minutes at 350, after 30 minutes, keep a close eye on things.

Add a little balsamic vinegar, olive oil and season. a little balsamic goes a long way.

After 15 minutes,flip the eggplant

cook lima beans in dutch oven

peel skins

toss with a little olive oil


roast for 30 minutes

wash, toss with olive oil


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