There was a surplus of Yellow Peppers as ripe as they could be from 2 cases.
So today I made some roasted Yellow peppers, brushed with olive oil and doused with a small amount of pepper, fresh basil, and dry basil. Saved a few to have with chili pepper. And, broiled them on the bottom rack until some were slightly brown. They are so sweet and tasty with a small amount of Jasmine rice and shoyu for dinner. This should be plenty for the week. The other peppers are sliced and ready to dip in hummus along with some cucumbers. Bounty of Summer.
