I find that I do not mind. The roasting process is quite wonderful for me.
In the roasting pan goes the vegetables -- all shiny after having received an ample massage with olive oil. This time, I added some rosemary sprigs.
Good idea!
This is just part one of something like a seven-step process. Start to finish, it takes about two hours to make the mash -- a hearty side dish that is a bit too hot and heavy for the summer, but too alluring to wait for fall.
A curious thing: to me all bell peppers (other than green) taste exactly the same. And yet they are more expensive than green. I grew up eating green ones and prefer them (although Peter is of a different mind set - I do nearly all of the cooking, so what goes on the table he has to eat).
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