My mother has a tendency to impulse buy vegetables. I do too, actually, but the difference between us is that I will eat them before they get pushed to the back of the fridge where they are left to shrivel and die. While I was home, I noticed that she had purchased a multi-colored pack of bell peppers. This was interesting to me because my father can’t eat peppers; they “bother his stomach” (his words, not mine). So basically I knew that they were going to sit there until they either (a) got moldy, (b) got thrown out to make room for something else in the fridge, or (c) were fed to the snails so that my mother would feel less guilty about not actually eating them (yes we do have snails and yes my mom likes to feed them leftover/unused fruits and vegetables). I had also bought some extra broccoli when I made the chicken stir-fry, so I thought it would be a great idea to roast the two veggies and stuff them into a pita along with some cheddar cheese and barbecue sauce. It was a delicious combination made even better by the fact that they didn’t all fit, so I got to scarf them down as finger food.
And really, we all know how much I love roasted broccoli. I introduced it to the family as an alternative to the salad they eat every night, which consists of lettuce, a tomato, and way too much blue cheese/ranch dressing. Not that I have anything against salads, but they have to be filled with tons of ingredients to hold my interest. Namely sweet potatoes. And that just wasn’t going to happen . So I banned them.
Roasted Broccoli and Bell Pepper Pita
1 crown of broccoli, broken into florets
1 red/yellow/orange bell pepper julienned
1 soy pita
1 tbsp (or so) barbecue saue
1 slice reduced fat cheddar cheese.
Preheat the oven to 450. Place broccoli and pepper slices on a baking pan. Spray with cooking spray and sprinkle with salt. Roast for 15 minutes.
Stuff the pita with cheese and as much broccoli/pepper as you can fit. Squirt some bbq sauce in there. Eat!