Indoor versions of summery foods can be accomplished under a broiler when your patio seems like a sauna. My method for roasting red, yellow or orange peppers in large strips under a broiler is easier than the time consuming process of roasting and turning a whole pepper on a burner or grill. Of course the technique works on an outdoor grill too.
The indoor dishes we've enjoyed lately all rely on the chopping, carmelizing and roasting techniques that I've described over the last few weeks.
- Sweet and Sour Roasted Pepper Strips with Sesame Oil. This dish is nothing more than roasted peppers with 1/2 a teaspoon each of sugar and rice wine vinegar, with a pinch of salt and a couple drops of sesame oil.
- Roasted Corn, Edamame and Tomato Salad with Mint and Basil
- Italian Sausage, Roasted Peppers and Carmelized Onions - though hearty, this dish is GREAT at room temperature.
To my friends in NY, Chicago and DC who have been complaining about the heat.....In Houston our heat stays for 5 months and always has the humidity. But we do get to grill in December. And don't be makin' fun of me for staying inside sometimes.