Vegetable, Chicken and Fish Taco Trio

I alluded to this in my last post, but one of the major summer events was my best friend's wedding- and weddings warrant a bachelorette party! In planning the party, I decided it would be cheapest for all parties included to make the dinner and have people chip in for groceries rather than going out to dinner... this was the case, though I definitely forgot to factor in how long it takes for charcoal to heat up. An inside grill or gas grill would certainly help speed this process along, and avoid your neighbors gawking at you for barbecuing by flashlight! All in all, the dinner was a big success and the tacos were well liked, including the chicken variety that was a stretch for this vegetarian.

Vegetable tacos 

Peperoni Arrostiti all'Acciughe (Roast Peppers with Anchovies)

Okay, so major fail on my part on the whole "I'm gonna post more often this summer" thing. Turns out my summer didn't have as much free time as I thought it would, and I kept forgetting to take pictures when I cooked. But as a nice break from studying bacteria, viruses, and parasites (second year has started off at a grueling pace), I thought I'd post this recipe, because it's really easy and delicious.

I have to say that fall is my favorite season because I have a thing for squash, cold air, fire-colored trees, and the smell of wood smoke. I also associate fall with beginnings - it's the start of the academic year, and I'm always doing really cool (read "disgusting") stuff and haven't gotten burnt out with it yet. That being said, the produce at the end of summer is without parallel. Cherry tomatoes, summer squash, berries of various sorts, etc. etc.

This recipe is the perfect thing for an end-of-summer antipasto, or, if you choose to add the fish, main course for those who don't have a whole lot of time on their hands. The peppers can be used for any number of things, and are light-years better than the canned roasted peppers you can get at the grocery store.