Roasted Peperonata
By Kplmrm
Serve this sweet-sour peperonata with our Veal Chops with Sherry Gastrique to balance the veal's richness.
6 servings
•PREP: 40 minutes •TOTAL: 40 minutes
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Ingredients
- 5 •5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
- 3 •3 tablespoons golden raisins
- 2 •2 tablespoons extra-virgin olive oil
- 2 •2 large garlic cloves, pressed
- 1 1/2 •1 1/2 tablespoons drained capers
- 1 •1 tablespoon white wine vinegar
- 1 •1 teaspoon chopped fresh thyme
- 1/2 •1/2 teaspoon smoked paprika
- 2 •2 pinches cayenne pepper
- •Coarse kosher salt
Details
Adapted from bonappetit.com
Preparation
Step 1
Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving
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