Earlier this week I harvested a few green and red Cubanelle peppers and roasted them in the oven under the broiler. I knew they would go well with the yellow summer squash I purchased this morning at the farm stand just up the road.
I chopped and arranged the squash, a sliced onion, mushrooms and garden tomatoes on a foil lined baking tray.*
*The foil lined baking tray was lightly greased with a smear of olive oil.
*The chopped tomatoes were tossed, rinsed and thoroughly drained in a colander before being added to the tray.
I put together a concoction of lemon juice, white balsamic reduction, soy sauce and toasted sesame oil to drizzle over the veggies.
The vegetables were then seasoned with kosher salt and black pepper before roasting under the broiler.
The roasted peppers were then added to the roasted vegetables along with small cubes of extra firm salted and peppered tofu.* The tray was returned into the oven for further roasting.
*I chose tofu to add an element of protein to the dish (virtually everything has at least some protein). I could have chosen a legume, such as chick peas, or nuts (almonds would have been good). Feta cheese would have really been good, but for no particular reason I decided to keep this dish vegan. While legumes and nuts are not in themselves complete proteins (with all the essential amino acids) the slice of buttered whole grain bread made up the difference.
Cubanelle peppers are mostly sweet and mild. The warmth they gave this tasty dish lingered well in the background.