Grilled chicken breast with charred red pepper and roasted cauliflower

This is perhaps one of the simplest dishes to prepare, and any of its main ingredients can be substituted with one thousand and one different foods. I lightly seasoned a few boneless skinless chicken breasts with salt, pepper, minced garlic, lemon juice, and olive oil. My vegetables required even less: pinch of salt, freshly ground pepper, big glug of extra virgin olive oil, and maybe a spice or two that you are fond of. Cauliflower and broccoli take about 25 minutes in a hot oven (about 400 degrees F). Grill the chicken and whole red peppers doused in olive oil on a grill pan or on your outdoor grill. In under 30 minutes, you have a light but satisfying dinner with a multitude of flavors. The peppers are sweet and spicy and their natural juices give added flavor and moisture to the chicken breasts, and the cauliflower and broccoli are tender with a bit of crunch from ever so slightly burnt edges. Leftovers make for a fabulous cold salad the next day.