Frittata with roasted peppers, potatoes and zucchini

Making this up on Sunday proved to be very handy — it’s a very busy work week for me with the end of the quarter and school year happening, so I wanted to make sure whatever the main dish was was something I could make and store for a bit in the fridge or freezer. This turned out to be perfect for that, using potatoes, zucchini and parsley from my basket along with some other items. There are a slew of such recipes out there — I ended up using this one, only substituting roasted red peppers for the poblano chiles. Worked my way through a good amount of it already and should polish off the rest tonight or tomorrow.

Roasted gazpacho, tomato and cucumber salad, a table red and some bread

Now that’s a great Friday night dinner to my mind!

The gazpacho recipe was taken from Mark Bittman’s How to Cook Everything, so as always go to that, but here’s a link to an excellent looking version that uses cucumber, which I should have included with mine, as I have plenty and to spare! But it would not have gone well with roasting, I think.

If you want to go the route I took, all one has to do is simply spend some time roasting your vegetables of choice — tomatoes and peppers obviously being key — in olive oil, then mixing it with water, seasonings and dry bread, then letting it soak overnight before blending, straining and serving. As it happened, after blending and straining I let it sit for another day’s worth and so that meant tonight I could just simply open up the containers, add the Parmesan cheese and croutons and go nuts.