Cooking: Dining Alfresco

I don't often cook Monday evenings because I work a half day, but I had all the ingredients for Rachel Ray's Moroccan Skillet Chicken with Pine Nut Couscous, and the girls were happy so I thought I'd give it a whirl. I felt I lacked a side dish however, and since I'm feeling less ok these days about tossing unused food I thought I'd try to rescue my wilted grape tomotoes and red peppers. So I washed, chopped the peppers and threw the combo into a hot oven to roast. Worked beautifully! So now I know, if the tomatoes aren't up to a salad anymore they still do fine roasted.





Here's the no-recipe approach:

• A couple handfuls of washed grape tomatoes (no chopping required)


• Two red peppers, chopped into 2 inch pieces
  
• Enough extra virgin olive oil to lightly coat
  
• A heavy sprinkling of freeze dried Tarragon
  
• Salt and pepper
  
• Bake at 400 degrees until satisfactorily roasted (probably 10-15 minutes)

I love tarragon with tomatoes, and I was trying to avoid the classic Italian seasonings given the Morrocan main dish. These were a great complement, and so pretty on the plate.