Last night was one of those nights my hubby and I both felt like cooking. He mans the grill, and I do the inside stuff. We decided on grilled chicken, had a fresh zucchini out of the garden, and some red bell peppers that wouldn’t last another day. I decided to steam some rice and we were lucky to have found some fresh Morel mushrooms, which if you have read my other post, is by far our favorite.  There are only two ways to prepare Morels, my other post is one, and sauteed in garlic butter is the other. The combination of this meal was beautiful and deliciously complimentary.

Grilled Bell Peppers are this simple. Heat grill, cook meat first-these only take minutes. Grill them hot on each side for a minute or two until marked/slightly blackened/grilled looking. They get soft and sweet. My son is almost 4 and he loved them.

Grilled Red Bell Peppers (& Zucchini)