Here is the thing: there are very, very few things that are not improved by roasted peppers. Beef roast? Better with some roasted peppers in the gravy. Hummus? Better with some roasted peppers in the mix. Pasta? Fantastic with just some white beans and roasted peppers and caramelized onions and a bit of olive oil or red sauce. Scrambled eggs? Why not try an omlette of delicious roasted peppers? Sauteed eggplant is even more delicious when you throw in some roasted red peppers–indeed, sauteed eggplant with caramelized onions and roasted peppers and bit of cheese is one of my winter staple dishes. Making beans, the kind with bacon and tomatoes? Try adding some roasted peppers. It makes it more delicious.

Basically, what I am trying to tell you is that I have at least three jars of roasted peppers in my kitchen, plus at least three whole peppers waiting to be roasted in my fridge, and they make EVERYTHING BETTER and you should give it a go.

(Sandwiches of leftover chicken or turkey are greatly improved by adding some roasted red pepper and a little avocado…)

The Orangette’s blog, whose back catalog I am currently devouring, keeps waxing poetic about roasted cauliflower.

But roasted peppers - they are a summer thing. (in my head, since I only figured them out the last couple years, but they are firmly slotted into the land of summer for me) Feel free to convince me otherwise.

OOoooo… onions. I had that though, and it fell right out of my head. But, yeah, there have to be onions. Especially since the whole thing that really kicked me into this reading food blogs thing was this bit of porn.

You’re the bestest.

You’ve already got squash and tomatoes, which are my other stand-by roasty things. You could roast your cauliflower, I suppose? I’ve had it done up like that and it was quite good.

I’d pick up whatever peppers I could find and do those. Also, it occurs to me that there’s no reason you couldn’t throw a loaf of bread in with all of this–I’ve certainly done it before with no ill effects. Plus, then you have delicious warm bread!

Oh, or onions in tinfoil. Like–take onion, peel and cut off the top, but not the root. Almost quarter the onion, but leave the root parts still attached. Add a bit of butter or olive oil, plus either a little chicken stock or a little chicken powder. Wrap tightly in foil, bake until onion has gone squishy and delicious. Those’ll freeze, too, and they’re great with everything.