RecipeMuncher

I just love roasted red peppers. Never tire of them. I roast them myself in no time under my broiler then use them in countless recipes. But today we’re keeping it simple because Summer returned to Seattle and I don’t want to spend too much time in front of the stove. I grabbed a couple of slices of homemade bread from the freezer. To one side of each I added a thin schmear of whatever butter substitute we have on hand. In my non-stick skillet, which I sprayed lightly with cooking s (...)