Roasted Bell Pepper Salad

I tried this recipe ages ago ... I'm pretty sure I clipped it out of a magazine.

It's another of those with no real measurements.  

Roasted bell peppers (capsicum), I love all three colors but here I just used red and green.  Sliced.

Red onion, thinly sliced

Black olives, sliced

Feta cheese, crumbled

Olive Oil
Sherry Vinegar
Sea Salt
Pepper

Spread the bell peppers on a plate.  Top with red onion, black olives, feta cheese.  Drizzle with the oil and vinegar.  Sprinkle with salt and pepper.  Let set for 30 minutes. 

Delicious.

Yummy Chicken Dinner

This was good. I thought that I was going to be doing a few drumsticks and a couple of breast pieces but when I opened the pack that I pulled out of the freezer, I realized I'd been given thighs instead. Don't you hate it when that happens !? So, I did drumsticks and thighs.

I got the Mustard Roasted Chicken recipe here. It was easy. I can't wait to try it with breast. I don't really like dark meat ... The veggies are cooked in with the chicken and therefore included in that recipe. I've done the potatoes before. You can find them here.

Roast Potatoes with Feta

These are sooo easy and sooo yummy.

• potatoes ( how ever many you want ) washed. I don't peel them but you could if you wanted to make more work for yourself.
• olive oil
• thyme ( or lemon thyme )
• fetta cheese
  

1. Preheaat oven to 200C. Grease ( or use baking paper - that's my preference ) a large baking dish.
2. Slice potatoes - about 1cm thick. Put in baking dish. Drizzle with oil and sprinkle with thyme. Toss to coat. Roast for 45 minutes or til tender. ( watch that they don't burn but usually they just go nice and crispy on top )
3. Add crumbled fetta cheese to top and serve.

Yesterday, for Sunday lunch, we had roast lamb ( just stuffed fresh rosemary and garlic under slits I made in the skin ) with these potatoes and those lemon carrots. Delicious !

Roast Veggies a la Bonnie

Roast veggies, this a something I've learned to do since I've been in Australia. I made this one the other night just as a side dish and it was SOOOOO GOOD !! And E-A-S-Y ! All I did was chop up asparagus, pumpkin (butternut squash or sweetpotato are good too), red bell pepper, and spring onions into bite sized pieces. Added the cherry tomatoes Alia picked from our garden the other day. Sprinkled with my "pizza mix" that I keep in jar since we make pizza so often. (it's just garlic powder, basil, parsley and oregano) Sprayed with olive oil spray and put into a hot ( 220C - 430F ) oven. Make sure you use some baking paper on the bottom of the baking dish so they don't stick !! I think I baked them about 10/15 minutes ... til tender. Then I served (straight from the oven) on a bed of fresh spinach, topped with crumbled fetta cheese and kalamata olives. FANTASTIC !! LIGHT !! NUTRITIOUS !! DELICIOUS !!