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).
Enjoy!
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