Roasted Red Peppers

We  served this side dish with the pork roast in the previous recipe on the recommendation of the Penzeys‘ editors. Ordinarily, we would be leery of bottled roasted red peppers, but for this time of year we thought this would make the preparation much simpler. We also had some leftover toasted pine nuts, so we tried the recipe. And we are glad we did! Thanks to the author Diane Mulroney of Green Bay, Wisconsin. Here is the link.

Ingredients

3 Tbsp raisins
6-8 roasted red peppers or a 32-oz. jar roasted red peppers
1-2 cloves garlic, pressed, or ½ tsp dried minced garlic
¼ cup extra-virgin olive oil
⅛ cup vinegar
freshly ground pepper, to taste
½-1 tsp Kosher salt
½-1 tsp smoked paprika
3 Tbsp pine nuts, toasted

Directions

Pour boiling water over the raisins just to cover and let stand to soften. To roast the peppers, preheat oven on high broil. Place washed peppers on a baking sheet on the top rack. Turn every 5-8 minutes, as they start to bubble and blacken, until all four sides have been cooked. Remove the pan from the oven and cover the pan with plastic wrap so the peppers steam for 10 minutes. Carefully rinse the skins off under running water. Pull stems and seeds out and discard. Cut in strips, removing any leftover veins, seeds and skin bits. Or, if using jarred peppers, rinse the peppers well. Remove any remaining veins and seeds, and dry well with paper towels or dishtowels. Cut into strips about 1/4-inch wide. You can also cut the longer strips in half along the diagonal if you want, but they look pretty when left longer, too.

Press the garlic (flatten with a jar or side of a heavy knife) or sprinkle dried minced garlic into a medium-sized bowl. Add the peppers and mix. Drizzle olive oil and vinegar over the peppers and mix again. Add the black pepper, salt and smoked paprika and mix. Let sit at room temperature until ready to serve. Just before serving, sprinkle the raisins and pine nuts on top, but don’t mix in.

Preparation time: 10 minutes plus 10 if using fresh peppers
Cooking time: none or 20-30 minutes for roasting fresh peppers
Serves: 12-14

Roasted Red Peppers

Roasted Red Peppers

Advertisements
This entry was posted in Vegetable and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s