Warm C.R.O.P. Salad

Today's lunch featured onions and bell peppers from the garden. 

I sliced them up and cooked in olive oil, balsamic vinegar, salt and pepper.

Was initially going to eat the above with grilled chicken and cheesy broccoli rice, but the plate looked sad and boring.

So I tossed everything with chopped greens, making a warm salad with chicken, rice, onions and (bell) peppers.  Much more appetizing, and healthier as well!

Veggie Garden

To keep things simple, let's consider as vegetables all produce mentioned here even if some are technically fruits. 

In this corner of our backyard is my husband's veggie garden.

He is growing tomatoes, cucumbers, bell peppers, onions and cabbage.

bell peppers are further to the right; onions are in the ground

Here are, almost literally, the first fruits of his labor.

And here is the side salad that went with dinner last night.  I took the largest tomato and the largest cucumber in the photo above; added 1/3 Vidalia onion (store-bought; the onions in the backyard need another week or so to grow), 1 Tbsp olive oil, 1 Tbsp apple cider vinegar, salt and pepper to taste; and chilled the salad for 15 mins before serving. 

Backstory

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