Skewers of roasted potato & red pepper with roasted garlic, Balsalmic vinegar & basil
The assignment was to bring a vegetarian savory appetizer - so I made 2. This potato salad is equally as good with a fork as a skewer. Cut red peppers and peeled (or unpeeled) potatoes into large bite sized pieces. Toss with olive oil and salt, then smooth into a single layer on a parchment paper lined sheet pan with a half head of garlic. Roast at 425 for 40 minutes.
Bias cut Persian cucumber with smoked paprika and celery salt.
The other dish is Persian cucumber slices with smoked paprika and celery salt. Yum!
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