Roasted Peperonata

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

Roasted Peperonata
Adapted from bonappetit.com
Roasted Peperonata

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

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

Directions

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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