Wednesday, May 30, 2012

Baked Poblanos & Portobellos

Bake 2 poblano peppers (de-seeded & sliced into quarters), about 8 baby portobellos, and a handful of tomatoes, drizzled with olive oil and balsamic and sprinkled with salt, at 425 for an hour in a glass baking dish.   Then add 1 cob of corn kernels and some crumbled goat cheese and bake another 10 minutes.  Swipe a knife through the dish a few times to chop things up, and spoon over ravioli or corn tortillas. 

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