I used 'longhot' peppers in this, which are peppers that are long...and...hot. Seriously I just tried to google longhots but it seems to be maybe a regional name for this type of pepper? But anyway, below is a picture so you can see. I really like naming things after their most obvious attributes. I might start a trend. I'm going to go eat a redround (apple) with some browngoop (peanut butter...that one needs work).
So this makes a good amount of food. Yebop. I didn't use any spices because I wanted the garlic and the wonderful natural flavors to be on display. Lately, I've been making dishes that really rely on the interesting spice profile, which is cool, but it's nice to get back to the basics of vegetable miraculousness.