|(Multi-colored peppers to roast)|
|(A spoonful of dried oregano)|
|(Roasting a pepper over an open flame)|
|(A healthy and satisfying lunch or dinner)|
I discovered this recipe, which was very easy to make and combines a lot of the late summer produce still available at the fresh-air market, like broccoli rabe and multi-colored peppers. I swapped out quinoa for barley and decided to roast my peppers instead of buying them in the jar. Also, the next time that I make this recipe I will omit the capers. I realized that with this recipe that I don't like them very much, but oh well, you live and you learn!