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Roasted Peperonata

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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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