A bottled jar each of basil pesto and roasted peppers turns this dish into an easy weeknight meal. But if you feel inclined, it’s always better to make your own. Roasting peppers is as simple as lightly coating seeded bell pepper halves with olive oil and cooking skin-side down at 400 degrees for 30 minutes. If you want, place the roasted peppers into a covered bowl for 10 minutes to steam, then remove the skins. Otherwise, just chop, with the skins on.
The combination of ingredients here is easy to love—a bowl full of pure comfort. That just happens to make use of summer’s finest produce.