Someone said the days between Christmas and New Yearâ€™s are like one long Sunday.
Like most Sundays, I donâ€™t want it to end; Iâ€™m catching up on all those things Iâ€™ve been putting off; I did the massive pile of laundry thatâ€™s been taunting me for the last two months.
I found a moment last night to watch ‘For Lovers Only’, a movie Iâ€™ve been meaning to watch since July!
I even played tourist and took the Aquabus to Granville Island.
I donâ€™t remember the last time I went to Granville Island just for fun.
This time I walked around leisurely, idled in little shops, had superb coffee and spent a ton of time at the Childrenâ€™s market wishing I could get every kid I know a toy from there.
I sang along to Les Champs-Ã‰lysÃ©es and it lifted my spirits in the way only singing out loud and carefree in public does.
I even stopped by the market to grab a few ingredients for dinner, I always do this when Iâ€™m at Granville Island; I find the freshest looking produce stall and let a vegetable jump out at me.
I spotted a variety of peppersâ€¦ bell, poblano, banana, and jalapeÃ±o peppers.
And I saw lovely shiitake mushrooms, and I knew they were coming home with me to star in my famous roasted mushroom and peppers.
Iâ€™ve made several adaptations of this mushroom and roasted peppers because itâ€™s so easy to make and itâ€™s a hit every time.
Roasted Mushrooms & Peppers
I usually donâ€™t bother with measurements with this recipe; I just get enough vegetables for my baking pan.
- Shiitake Mushrooms
- Peppers (bell, poblano, banana,jalapeÃ±o)
- Olive oil
- Ground cumin
- Salt & Pepper
- Prep and cut the vegetables into even bite size chunks (I usually leave the mushrooms whole)
- Toss the vegetables with olive oil and add salt and pepper, mix well to coat.
- Spread out in a single layer onto a baking dish or pan
- Roast in an oven at 400Â° for about 15 â€“ 25 minutes, until vegetables are tender and caramelized.
- Serve immediately and enjoy!