For me, bell peppers are an ingredient. I use them in soups, stews, stir fries, whatever. I don’t usually serve them as themselves, but when my CSA gave me a huge bag of them, I realized that it called for some rethinking on my part. I’ve seen various recipes for serving roasted peppers as a side dish, and they all play on the same theme of the peppers served with a sort of vinaigrette.
The book that I happened to be browsing through at the time (please tell me that I am not the only one who spends countless hours just pouring over cookbooks), was Modern Vegetarian Kitchen, The by Peter Berley. In it, I found a simple recipe for roasted peppers, using some fresh thyme.
These were wonderful, simple, and flavorful. The leftovers would be great with pasta, or as I’ll show you on another post, wonderful for pizza! I served them with a goat cheese stuffed chicken breast, which I can’t decide if it looks good in the picture, or kind of creepy.
Roasted Peppers with Red Wine Vinegar, Thyme, and Olive Oil
4 red bell peppers, halved and seeded
4 yellow bell peppers, halved and seeded
2 tablespoons of extra-virgin olive oil
1 tablespoon red wine vinegar (I used my homemade herb vinegar)
1 teaspoon finely minced fresh thyme leaves
1 teaspoon coarse sea salt
fresh ground black pepper
Roast peppers using your favorite method (broiling, grilling, over a gas flame). I broiled them until they were charred. Placed them in a bowl, covered with plastic wrap, and let them steam for about 15 minutes. Then peel (sort of rub) off the charred skins and place in bowl.
Add the oil, the vinegar (if you made my homemade vinegar, this is a great place to use it), thyme, salt and pepper to taste. Eat. Enjoy.