This is possibly the simplest veggie salad to make, (though I do make a kick-ass Cesar salad) because you just toss some bell peppers, garlic and olive oil in a pan and let the heat do the rest.
Make sure to move the bell pepper slices around every so often so they do not burn. That’s it!
We combined this with salmon cooked in the oven at 350 degrees, and squeezed a slice of lemon over it. Easy, right?
Then… the risotto. This is the first time ever that risotto has come out wholly cooked in my kitchen.
No hard little nugget inside each piece to bite into! No feeling guilty for not wanting to eat risotto that we toiled over and poured our hopes and dreams into.
Every cheesy little piece was cooked all the way through and it was glorious. My guess is the secret is starting the risotto before starting to cook anything else. It takes a while to cook all the way, even when made from a box, such as the one pictured here.
It’s quite gratifying to eat something so tasty that took so long to get right!