That's right. Mama's got the camera.

Okay, so maybe I should start making the titles of these entries... what the DISH is that I've made? Nah, screw that. This is my blog. I do what I want. I like funny titles way better.

On that note, I had a food adventure yesterday that I wanted to share. While I laid in the sun by the pool, I decided that I really wanted to make a veggie dish for dinner. I'd seen this recipe the other day in a cookbook I have for a Tuscan Veggie Bake. Winning! So, I scurried to Publix (where shopping is a pleasure) and picked up the goods. I only had a little bit of time before I had to run out the door to meditation... you will see the hurried mess below:

Procure peppers as seen here. Wash them.

MAH KITCHEN: WHERE PEPPERS GO TO DIEEEE!! Cut them. De-rib them (that means cut out the little white parts from the inside). Remove the seeds.

Learned a valuable lesson here: clean your oven before you start a food blog. Fuck. That's kinda gross. LOL! Anyway, bake the peppers for about 10-15 minutes at 425.

Slice zucchinis like it's your job. Chop garlic like it's also your job.

Get frustrated that the baking process isn't giving you the blistering results you need and turn on the broiler at 500 instead. Place the peppers on the rack about 6 inches from the broiler for about 3-5 minutes. Remove blistering peppers from the oven.

Word of advice: If you ever find a recipe that asks you to peel the skins from a freshly roasted pepper, do yourself a favor and turn the page. Longest part of this whole process was peeling the skin from these LAVA BOMB peppers. Jesus.

While the camera wasn't looking, I mixed 6 tbsp of EVOO with freshly chopped basil (from my lovely friend Lyzz's garden) and that chopped garlic. I also chopped up some black olives from a can. The recipe I found didn't say to put eggplant in the dish, but I really wanted to try it... so, I added a slice from a medium sized eggplant. After you arrange it all, it basically looks like this:

Mind you, I was in a crazy huge hurry trying to make this before I had to rush out for meditation. Usually, I clean as I go... but, I wanted to share the chaos I created! LOL.

The recipe asks that you slice some fresh mozzarella and throw it on top. I sprinkled some goat cheese in here, too... because... well, why not? Salt, pepper. The end. Except I drizzled a little more EVOO on top.

Then, you throw it in the oven at 420 for about 25 minutes. Then, you broil it at 500 for about 3-4 minutes to get a nice bubbly, golden brown on that mozz. This is what it looks like after it's all said and done:

VOILA!

Recommended serving suggestion: In a sports bra in the kitchen while you have a hang over from too much Kirin the night before. I do it for the LAWLS, people.