1. Cut up red gypsy pepper(s) into panels half the area of your palm as flat as possible. Heat on high with olive oil in frying pan (shiny skin side up) until peppers are soft. Turn over all panels and sprinkle lightly with salt and reduce to low heat for another minute. Add 1-2 T balsamic vinegar + sprinkle some turbinado sugar and mix lightly. Turn off heat. Serve. Mmm.
2. Peel & flatten 1 head garlic. Bisect 0.5-1 lb. of brussel sprouts (and discard loose leaves). Heat garlic in olive oil with 1 T mild paprika until garlic begins to brown slightly. Carefully remove all garlic into a small bowl for later. Mix brussel sprouts into oil so every piece has contact with oil. Place all hemispheres cross-sectional side down on the pan. Cook on medium heat until circular base begins to brown slightly. Flip all pieces over. Sprinkle with salt, basil, & oregano. Mix those cooked garlic pieces back in. Cook on low heat for 3-4 min (depending on size of brussel sprouts). Serve.