Wednesday, September 7, 2011

Peter Piper Picked a Peck of Pickled Peppers

I’m always amazed at how many different flavors can come from the same vegetable. And I find that roasting them always brings out the most delicious taste. We’re having a birthday gathering this weekend, it appears that turning 30 warrants a party (not that I’m complaining) and I think I’m going to make one of my all-time favorite appetizers, Roasted  Pepper Salad.

It’s fairly easy, and short of the time it takes to roast, it’s quick. It’s also one of those recipes that is best made the night before so the salad can sit in its juices and marinate.

(serving 4-6)
6-7 Bell Large Peppers, the more colors the better
1 bunch of fresh basil, chiffonade 
6 cloves of garlic, minced
5 Tbs Extra Virgin Olive Oil
1 Tsp Balsamic Vinegar
Salt and Pepper to taste
1 Baguette cut into thin slices

Preheat oven to 500 degrees. Add peppers and let cook until skin shrivels (it will be black in some areas, that's okay) and the peppers fall into themselves. Remove and cool until you feel comfortable touching them (warmer is better, since the flavors blend better).

Peel skin off peppers and cut into  strips.

In a bowl, mix basil, peppers, ½ of the garlic, 3 Tbs olive oil and vinegar, then mix. Add salt and pepper to taste. If you are serving immediately, enjoy, if you’re waiting for later, place in the refrigerator in a sealed bowl and remove 30 minutes before serving.

15 minutes before serving:

Preheat oven to 400 degrees.

Place the bread, olive oil and garlic in a zip lock back and shake until bread is covered with garlic and olive oil. Place slices of bread on a cookie sheet and bake until crisp (but not golden).


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