Thursday, November 6, 2008

Roasted Peppers with Red Wine Vinegar, Thyme, and Olive Oil


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.

Roasted Peppers

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

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.


This will be my entry for this week's Weekend Herb Blogging, since this recipe really showcases the subtle and homey flavor of thyme. This week it is hosted by Wiffy at Noob Cook.


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noobcook said...

those roasted peppers look so fabulous when roasted ... and in fact the chicken breast stuff with goat's cheese looks great too... what a perfect meal! Love the colours in this dish. Thanks for sharing with whb :)

Psychgrad said...

I think this is the first time I've seen your blog. Very nice! I think peppers are beautiful! I'm always noticing people removing them from their food/salads. But, I can't get enough.

What did you stuff your chicken with?

Kalyn said...


Jin Hooi said...

Love the first pic, so colourful !!I love roasted peppers, urs look so yummy

Pam said...

noobcook - thank you, the colors really are so pretty.

psychgrad - I stuffed it with goat cheese and arugula. It came out pretty good, but then I love anything with goat cheese.

jin hooi - thank you!

Natashya said...

Beautiful colours. I love sweet peppers. Especially the red, yellow and orange.
We like to put some in paninis too, yum.
I am jealous of your csa program, we don't have one in our area. :(

Patricia Scarpin said...

Pam, what a great way of using bell peppers - I love them but don't use as often.

Lydia (The Perfect Pantry) said...

These would be perfect on a tapas or antipasto tray! Just beautiful...

Pam said...

The roasted peppers look divine and so does the goat cheese stuffed chicken breast.

Grace said...

pretty peppers, pam! (good grief, i love alliteration...) :)

Jeff said...

I don't think the picture looks creepy at all and in fact looks freaking delicious.

Beautiful use of the peppers!!

Kat said...

first timer on your blog and I will make it one I am following. I use handkerchiefs all the time. But, kleenex too. The chicken breast stuffed with goat cheese looks great.

GrannyDiane said...

I love to sit and read cookbooks. When I married, my husband did all the cooking,but when he became ill, I had to learn fast. That got me hooked on cookbooks. Love them!!

tangas usadas said... fantastic blog

Jaydde said...

Yummy...Red my favorite!