recipe was a great way to use some. I would say to watch the garlic, my cloves were quite strong tasting and I'm glad I didn't have any really large ones. We ate this with baked tomato halves, linguine and basil pesto sauce, and oven roasted boneless chicken breasts.
* Exported for MasterCook 4 by Living Cookbook *
Roasted Peperonata
Recipe By :
Serving Size : 6
5 large bell peppers (preferably 3 red, 1
-- orange, and 1 green)
3 Tbs golden raisins
2 Tbs extra-virgin olive oil
2 large cloves garlic, pressed
1 1/2 Tbs drained capers
1 Tbs white wine vinegar
1 tsp chopped fresh thyme
1/2 tsp smoked paprika*
2 pinches cayenne pepper
coarse kosher salt
1. Char peppers directly over gas flame or in broiler. Enclose in plastic
bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide
strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika,
and cayenne in large bowl. Season with coarse salt and pepper.
Cooking Tip: Can be made 1 day ahead. Cover; chill. Bring to room
temperature before serving.
http://www.epicurious.com/recipes/food/views/roasted-peperonata-362590
* Exported for MasterCook 4 by Living Cookbook *
Roasted Peperonata
Recipe By :
Serving Size : 6
5 large bell peppers (preferably 3 red, 1
-- orange, and 1 green)
3 Tbs golden raisins
2 Tbs extra-virgin olive oil
2 large cloves garlic, pressed
1 1/2 Tbs drained capers
1 Tbs white wine vinegar
1 tsp chopped fresh thyme
1/2 tsp smoked paprika*
2 pinches cayenne pepper
coarse kosher salt
1. Char peppers directly over gas flame or in broiler. Enclose in plastic
bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide
strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika,
and cayenne in large bowl. Season with coarse salt and pepper.
Cooking Tip: Can be made 1 day ahead. Cover; chill. Bring to room
temperature before serving.
http://www.epicurious.com/recipes/food/views/roasted-peperonata-362590