Brrr. If you're cold through and through, then have I got a recipe for you. It's totally vegetarian (doh!), totally easy, totally healthy, and, best of all, totally delicious.
If that is not what we vegetarians need to warm our souls, I don't know what is!
So here comes a gorgeous vegetarian recipe for ...
Roasted Peppers and Tomatoes Baked with Herbs and Capers
This recipe is from Local Flavors by Deborah Madison (a book well worth getting your hands on)
4 big bell peppers, red, orange, and yellow
1 large beefsteak-type tomato or 1 1/4 pounds other ripe tomatoes
2 smaller yellow tomatoes
6 flat-leaf parsley sprigs
1 tablespoon marjoram or 12 large basil leaves
1 plump garlic clove
2 tablespoons capers, rinsed
12 Nicoise olives, pitted
3 tablespoons olive oil, plus extra for the dish
sea salt and freshly ground pepper
Roast the peppers on your burner until charred. Drop them into a bowl, cover, and set them aside while you prepare everything else. Then wipe off the blackened skin, pull out the seeds, and core and cut into wide strips. Trim off any ragged ends and set them aside for another use.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise and gently squeeze out the seeds. Cut the walls into wide pieces. Reserve the cores for a soup or sauce.
Pluck the leaves off the parsley stems. You should have about 1/2 cup. Chop them finely with the marjoram and garlic, then put in a bowl with the capers, olives, and the olive oil. Season with 3/4 teaspoon salt and some pepper.
Preheat the oven to 400F. Lightly oil a small gratin dish. Add the tomatoes, peppers, and sauce and gently toss with your hands. Season with pepper.
Cover and bake for 20 minutes. Let cool before serving.