By now y’all know how much I like my baked tortilla bowls. Salads, beans, falafel, just about anything, even stir-fried vegetables seem just a little more special served in them.
I did a vegetable bowl similar to this one a little while back, but something this good is worth repeating. I briefly considered a corny attempt at cleverness by calling these “Vegetabowls,” but it turns out that name is used by a small business which manufactures ceramic bowls molded from fruits and vegetables. As I so often say, “There is nothing new under the sun.”
Onions, garlic, kosher salt and an assortment of peppers, including Anaheim, Poblano and whole Padron peppers, were sautéed with a combination of sesame and olive oils.
Sliced mushrooms were added, followed by zucchini.
Herbs and spices (cumin, oregano, chili powder, crushed celery seeds) were mixed in.
The peppers in this dish were quite mild, but one or two of the Padrons were little heat bombs, nice surprises to remind you that you are alive.