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.
Jaydde says
March 12, 2009 at 1:55 pmYummy…Red wine…is my favorite!
tangas usadas says
November 14, 2008 at 8:45 pmhttp://usadastangas.blogspot.com/ fantastic blog
GrannyDiane says
November 14, 2008 at 8:34 pmI 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!!
Kat says
November 14, 2008 at 4:32 pmfirst 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.
Jeff says
November 11, 2008 at 2:42 pmI don’t think the picture looks creepy at all and in fact looks freaking delicious.
Beautiful use of the peppers!!
Grace says
November 8, 2008 at 2:34 pmpretty peppers, pam! (good grief, i love alliteration…) 🙂
Pam says
November 7, 2008 at 11:45 amnoobcook – 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!
Pam says
November 7, 2008 at 4:38 pmThe roasted peppers look divine and so does the goat cheese stuffed chicken breast.
Lydia (The Perfect Pantry) says
November 7, 2008 at 2:53 pmThese would be perfect on a tapas or antipasto tray! Just beautiful…
Patricia Scarpin says
November 7, 2008 at 2:03 pmPam, what a great way of using bell peppers – I love them but don’t use as often.
Jin Hooi says
November 7, 2008 at 10:44 amLove the first pic, so colourful !!I love roasted peppers, urs look so yummy
Psychgrad says
November 7, 2008 at 1:47 amI 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 says
November 7, 2008 at 3:25 amDelicious!
noobcook says
November 6, 2008 at 11:59 pmthose 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 🙂
Satria Sudeki says
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