These peppers last in the refrigerator for several days and can be eaten as a side dish or added to a salad or a pasta dish. I love adding roasted peppers to pasta with pesto sauce.
Ingredients
6 red, yellow or orange peppers, sliced in half and seeded
½ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
3 tablespoons golden raisins
1 teaspoon chopped flat-leaf parsley
1 garlic clove, crushed
Kosher salt and freshly ground pepper, to taste
2 tablespoons pine nuts, lightly toasted
Preparation
Preheat broiler.
Broil peppers, skin side up, on a metal pan and turn the tray while broiling so all sides of peppers are blackened. Once blackened, remove tray and using tongs, put peppers in a brown paper bag; fold closed. Allow peppers to steam in bag for 15 to 20 minutes.
Remove peppers from bag. Slip off blackened skin by hand and slice the peppers into ½” strips.
Place sliced peppers in a colander over a plate for half an hour until the moisture has drained away.
In a medium sized bowl, combine peppers with olive oil, vinegar, raisins, parsley, garlic, salt and pepper. Allow to marinate for 1 hour at room temperature. Just before serving, sprinkle toasted pine nuts on top.
Yield: 6
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