Oh my goodness…what a surprise this dish turned out to be!! I love veggies and roasted veggies are my favorite by far. (Where were they when I was growing up?) This is basically roasted veggies with a small amount of dressing that looks great and the flavors totally pop. My husband is not a big veggie fan and he “almost” licked his plate. Please Please do not miss out on this recipe! You’re in for a treat! The recipe is for 2 people but can be doubled or tripled until you run out of a pan size for your veggies. It calls for Poblano Peppers and I thought these were not as hot as I expected. My husband can NOT do spicy and he didn’t have any trouble with these peppers at all. I did take out the seeds and I suppose that helped with the heat. If you have not experienced Poblano peppers, here’s your chance with a guarantee. ha!
Core , deseed and chop into 1/2 inch pieces:
1 Poblano pepper
1 red bell pepper
Dice 2 sweet potatoes into 1/2 inch pieces (skin on)
Trim and slice 2 green onions. (keep the white and green separate)
Toss veggies and white part of onion onto a parchment lined baking sheet and drizzle with olive oil and pinch of salt and pepper
ROAST on top rack for 25 minute or until brown and tender
Zest and quarter a lime.
Chop into tiny pieces: 1 clove garlic
In a small bowl:
1 TBL. melted butter
use 1/2 of the chopped garlic clove
pinch of lime zest (I used a rather hefty pinch)
salt and pepper
When veggies are done, toss with the garlic lime butter and season generously with salt and pepper. Top with the green part of the green onion.
