Roasted Peppers like baked tomatoes are exactly the kind of recipe that a simple living blog advocates. I love a dish that is easy to make and focuses on the taste of a single seasonal vegetable.
This post is part of my French Fridays with Dorie cooking group, but to me there is nothing French about roasted peppers, except the recipe that seems more complicated than it needed to be.
I would never roast peppers whole unless I was going to throw them on a fire and put them in a bag after to remove the skins, but if you are going to eat them skins and all... please, please cut them into slices first, then you don't have to wait until they are cool to the touch to dress them.
Oh, yes and the dressing, I put the garlic into the olive oil and let it infuse while the peppers were roasting in order to really get the most flavor from the garlic.
So, yes, again I changed up the recipe in order to save time and fussiness.
by Diane Balch
preparation: 10 minutes serves: 2 to 4
2 peppers one, red one yellow sliced
1 tablespoon of Extra-virgin olive oil
1 clove of garlic minced
1/8 teaspoon of fleur de sel or other sea salt
pepper to taste
1 teaspoon of mixed fresh herbs
1) Pre-heat oven to 500 degrees
2) Put garlic into olive oil with salt and let sit.
3) Slice peppers remove stem and seeds put on a baking dish lined with parchment or silicone sheet.
4) Roast peppers for 10 to 15 minutes depending if you liked them slightly chard or not.
5) Remove peppers from oven, plate and top with garlic infused oil and a sprinkle of fresh herbs. (I like parsley and basil the most.)
Serve warm or refrigerate and serve cold.
Great with fresh mozzarella slices and crusty country bread.