I feel like sometimes I get stuck in a side dish rut. I pick up the same veggies (depending on the season, really) and those are my weekly veggies, for a month or two. During summer it tends to be green beans, corn, carrots and red peppers. Of course, I add to my list cucumbers and tomatoes and avocados for salads, but as far as an accompaniment to a meal I get stuck sometimes with serving the same side dish for too long. Most of the time it doesn’t really bother me because I’m always just trying to get something on the table that we all like to eat.
Of late my go to side dish has been corn on the cob. Everyone in our family likes it. And it’s so easy to prepare; it really is no brainer when I’m prepping another dish too. I’ll be honest though and sometimes I avoid the whole side dish issue by making a one pot meal like paella or something else, so I don’t have to monitor two pots at once.
But this complacency is what leads to the inability to try new things in our family. So, every couple of weeks, (ok, whenever I think of it) I try a new side dish or try an old one in a different way. Thus, the fancy new pepper recipe.
So with this revamping I figured I’d take my chances with red peppers. My kids have like sweet red peppers for a while now, but roasting them and filling them with cheese made them go from snack to side dish pretty easily. The nice thing about this side dish is that it’s sophisticated enough to serve at a dinner party while also accommodating a few of our more selective family members (sic kids).
What’s your go to side dish?
3 medium-sized red peppers
2 ounces softened goat cheese
1 tablespoon balsamic vinegar
2 tablespoons chopped basil
1. Cut each pepper in half and remove the seeds. Try to keep the stem in tact. Heat the oven to 425 degrees.
2. Lay the peppers on a parchment lined baking sheet and divide the goat cheese evenly amongst the 6 halves.
3. Roast the peppers with the cheese about 5-7 minutes, until the edges of the peppers begin to turn black and the cheese is melted.
4. Remove the peppers from the oven and drizzle with balsamic and basil and salt and pepper to taste.
Serves: 4-5 for a side dish