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.
Roasted Peppers
by Diane Balch
simplelivingeating.com
preparation: 10 minutes serves: 2 to 4
Ingredients:
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
Directions:
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.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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| Click here to see how the other Dorista's did. |
Wonderful recipe
ReplyDeleteI looooooooove roasted pepper:)
I even buy special sweet peppers for roasting
Try spreading some cheese before you eat :)
I love eating them with fresh mozzarella.
DeleteThese are just gorgeous. I actually have peppers starting to pop up in my little garden and I think they would be perfect roasted like this! Pinning. :)
ReplyDeleteEnjoy fresh from the garden is exactly what this simple recipe is for.
DeleteI'm all in favor of simplifying any and all recipes! Your peppers look terrific!
ReplyDeleteThanks Liz,
DeleteI am not a purist, I hope I don't offend too many people.
One of my favorite things…roasted peppers! I usually roast mine sliced and on the grill…but I tried Dories way for this recipe. I also loved the simplicity of this non-recipe! They were quite delicious!! Yours look great! Happy weekend, Diane!
ReplyDeleteThanks Kathy,
DeleteOn the grill is really the easiest, they cook so quickly. Glad you had a simple recipe on your return from Italy.
This is an old standby in our house, love it with anchovies. They are really simple to prepare and great on sandwiches.
ReplyDeleteNever made it with anchovies and I'm a big fan of anchovy cooking, will have to try it out thanks.
DeleteYour version sounds delicious. I enjoyed these a lot.
ReplyDeleteGreat tips and not surprised to hear that this is your kind of blog recipe as well as that you have made them before (your Italian heritage). I need to make these WAY more often and trying them this week definitely inspired me to do so. Lovely photos too !
ReplyDeleteI definitely think of roasted peppers as more Italian than French. I like your tip about the garlic oil. I don't know when I'll roast peppers next, but I can use that for other vegetables. And you now have me dreaming of a mozzarella and pepper sandwich! Have a great weekend, Diane.
ReplyDeleteI have shameless eaten pounds of fresh mozzarella and ricotta with peppers and tomatoes this summer. Enjoy.
DeleteCould not agree with you more. I thought this recipe was more complicated and messy than it needed to be. I will stick with my BBQ version.
ReplyDeleteSimple. Great. All your tricks are good suggestions. Unfortunately we are not allowed to have grills on our balcony so I couldn't go that route. I will take Ro's suggestion and use a broiler next time. I do agree that roasted peppers are not as French as they are Italian. They definitely are not "Iowan". Never had a roasted pepper in my Life until I was an adult. Now I have even pledged to make my own!
ReplyDeleteYou go girl with the peppers and a note, I've never detassled corn. You did say you did that?
DeleteI'm going to have to try this one again ... the right way! The garlic sounds like it was a great addition.
ReplyDeleteI used mini peppers which was kind of a mistake if you want to peel them but the flavor was great. Yours look delicious Diane!
ReplyDeleteRoasted peppers are so versatile, I love using them in all kinds of cold salads!
ReplyDeleteRoasting peppers is one of the easiest things to do and they make such a pretty presentation - it makes me wish I actually enjoyed eating them...
ReplyDeleteOh, yum! This sounds so delicious. I love peppers and this recipe will really bring out their great flavor. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
ReplyDeleteHi Diane,
ReplyDeleteI just love these Roasted Pepper's , they look awesome! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Love roast veggies, Diane and yours look so colourful and tasty! Thank you for sharing with the Hearth and Soul hop.
ReplyDeleteI love roasted peppers, especially red peppers. The garlic and herb dressing sounds wonderful. Thank you for sharing, Diane!
ReplyDelete