MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Florets & Charred Pepper Salad
 Categories: Singaporean, Vegan, Salads
      Yield: 2 Servings
 
      5 c  Cauliflower; florets
      5 c  Broccoli; florets
      1    Red pepper; charred and skin
           -removed; cubed 1"
    500 g  Cremini; sliced
      1    Yellow pepper; charred and
           -skin removed; cubed 1"
           Extra virgin olive oil
     10 c  Arugula leaves; unpacked
      2 cl Garlic; minced
           Salt
 
  Toss cauliflower and broccoli in 2 tb EVOO, salting as you go; set
  them out on a baking tray and roast at 220°C/425°F for 35 to 40
  minutes, increasing the oven temp to 230°C/450°F for the last 5
  minutes.
  
  Fry cremini in preheated pan with minced garlic and 2 tb EVOO on
  medium-high heat until water released from mushrooms is cooked off,
  about 15 minutes.
  
  Set out arugula at the bottom, and top with roasted broccoli and
  cauliflower, alternating with fried mushrooms and blistered peppers,
  and drizzle EVOO as liberally as you'd like.
  
  Recipe by thehungrybunnie.blogspot.com
 
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