Our first adventure out and about for spring break was to head down to the Metro Zoo in Miami. The zoo was the perfect place for a day of running and cycling around. We rented a safari cycle for the day and the kids loved it.
The park does not allow food inside but they have a nice picnic area by the entrance. We feasted on all kinds of goodies we brought from home. I had an abundance of bell peppers from the farm so I roasted a bunch of them They are wonderful when added to a sandwich or just served open faced on bread.
- 4 red or yellow bell peppers (or both!)
- olive oil
- Italian Seasoning (mixed dried herbs)
- salt & pepper
Set the peppers under a broiler or on top of a gas burner. Turn them from side to side as they blacken. After they are charred on all sides take them and place them in a bowl with a lid for ten minutes. Next take the peppers out of the bowl and peel off off the skin. The skin should come off pretty easily. Slice the peppers and remove the stem and seeds. Continue to slice the peppers into strips. Place them a jar and add a pinch of the seasonings – you could use your own oregano, basil, dried garlic, thyme and sage, but the pre-mixed stuff is pretty convenient. Cover the peppers with olive oil. The peppers should last about a week in the refrigerator.