Usually I just 'wing it' when I cook. Then sometimes people ask me how I made something and I can't give them good instructions. So I tried to pay attention this time.
I cooked some bacon in the pan. Sliced up a red capsicum and place on a tray skin side up (NO OIL!) on the top rack of a hot oven. You want the skin to begin to blacken and blister. This makes it easy to remove.
I sliced a golden kumara into rounds and added oil, garlic and salt. They went on the bottom shelf of the oven.
When the capsicum skin had begun to blacken and blister I removed the tray from the oven and put a clean dry tea towel over the capsicum pieces for 10min. I turned the oven heat down to medium, moved my kumara to the top and put the bacon on a tray on the bottom shelf to get extra crispy.
Once the capsicum was cool enough to handle I peeled the skins off and sliced it. I cooked one cob of corn in the husk in the microwave (super easy!) and then cut the corn off the cob. I removed the bacon and chopped it up. I added 1 T olive oil to the pan I had cooked the bacon in, and put the chopped bacon back in, with one can of cannellini beans (drained) the capsicum and the corn. Kumara was cooked now so I took it out. I heated the bean mix on low/medium, and added 2 t rice wine vinegar and 1 t balsamic vinegar, and salt to taste. I heated the mix gently through, just to warm.
I stirred through a couple of large handfuls of washed spinach, not to cook it, just to coat it with the flavours. Then straight onto the plate. Yum. This meal happens to be dairy free and gluten free (but if you're super sensitive check your vinegars and bacon for GF-ness). I'd make this vegetarian by removing the bacon, and replacing with feta. You could go vegan by adding some salt in the way of olives or capers.