Thursday, August 22, 2013

Roasted Red Peppers with Olives and Parsley

Red bell peppers were plentiful at the market one day in the spring and I bought a lot of them. Then comes the question of how to serve them - one can only eat so many red peppers raw. I often make a mixture of roasted vegetables - zucchini, onions, peppers, mushrooms - and decided to try just the peppers. Roasting them at a high temperature makes them soft, juicy and caramelized on the edges. The leftovers are good cold, in a salad.

Roasted Red Peppers with Olives and Parsley

Red bell peppers, at least one per person (for the two of us I did 4, so as to have leftovers)
olive oil
coarse kosher salt
2 Tablespoons sliced olives (Kalamata or olive-cured)
2 Tablespoons freshly chopped parsley
1/4 cup soft goat cheese (chèvre)

Seed the peppers and cut into long strips, about 1/2 - 3/4 inch wide. Toss on a rimmed baking sheet with olive oil, just enough to coat each strip. Sprinkle with kosher salt. Roast at 425 degrees for 40-50 minutes, stirring once or twice, until the peppers are soft and beginning to brown on the edges. Place on a serving plate, sprinkle with the olives and goat cheese. Toss the parsley on top just before serving.

Adding a sliced onion to the peppers before roasting is also delicious. Substitute whatever type of fresh cheese you like - I've used a sheep's milk feta for friends with dairy allergies.


Lovella ♥ said...

Lorrie, I only just now found your cooking blog and have enjoyed scrolling through your recipes and beautiful foodie pictures. It will be so lovely to meet you in September! I was so excited when Judy shared your email with us.

ruthinian said...

wow, that looks so delish... I am so hungry. thanks for sharing


Leanne said...

I know I will be looking out for red peppers to make this this week.
Love Leanne

Mersad said...

This is a lovely salad. My mom makes this often, and it goes away fast! :D So glad to have stumbled upon your blog.

Mersad Donko Photography