chops marinated in a red wine marinade and Evelyn's Briami. One of those memus where I was constrained by what was on hand and it came out better than if I'd planned one, lol.
I had already roasted the peppers whole, and cut them in larger pieces.
Roasted Red (Bell) Peppers with Honey and Pine Nuts
Serves 4-6 (appetizer) or 8 (side dish)
Preparation time: 20 minutes
8 red and/or yellow (bell) peppers, de-seeded and cut into quarters
4 tbsp extra virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp balsamic vinegar
3 tbsp chopped fresh flat leaf parsley
60 g/2 oz/1/2cup pine nuts
2 tbsp clear honey
1 tsp salt
1 tsp freshly ground black pepper
Heat the grill (broiler). Place the (bell) peppers, skin side up, on a large baking (cookie) sheet. Grill (broil) until blackened, then place in a plastic bag, seal and set aside for 5 minutes.
When the peppers are cool enough to handle, remove the skins, but do not rinse. Chop the flesh into 1 cm/1/2 inch pieces and place in a medium bowl.
Heat the olive oil in a sauté pan and cook the garlic until golden. Pour the mixture over the peppers and add the vinegar, parsley, pine nuts, honey, salt and pepper. Mix well and leave at room temperature.
GET ORGANIZED
The (bell) peppers can be fully prepared and will keep for 2 days in the refrigerator.
VARIATIONS
- Feta cheese or chunks of Gorgonzola can be added.
- For Spanish tapas, substitute sherry vinegar for the balsamic.
- For a Middle Eastern flavour, replace the vinegar with fresh lemon juice and add chopped fresh mint and harissa.
- For a substantial salad, serve Sicilian pork sausages or grilled chicken sliced on top.
http://www.kitchenlink.com/cookbooks/2005/1552856739_1.html
http://www.kitchenlink.com/cookbooks/2005/1552856739_1.html
I had already roasted the peppers whole, and cut them in larger pieces.
Roasted Red (Bell) Peppers with Honey and Pine Nuts
Serves 4-6 (appetizer) or 8 (side dish)
Preparation time: 20 minutes
8 red and/or yellow (bell) peppers, de-seeded and cut into quarters
4 tbsp extra virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp balsamic vinegar
3 tbsp chopped fresh flat leaf parsley
60 g/2 oz/1/2cup pine nuts
2 tbsp clear honey
1 tsp salt
1 tsp freshly ground black pepper
Heat the grill (broiler). Place the (bell) peppers, skin side up, on a large baking (cookie) sheet. Grill (broil) until blackened, then place in a plastic bag, seal and set aside for 5 minutes.
When the peppers are cool enough to handle, remove the skins, but do not rinse. Chop the flesh into 1 cm/1/2 inch pieces and place in a medium bowl.
Heat the olive oil in a sauté pan and cook the garlic until golden. Pour the mixture over the peppers and add the vinegar, parsley, pine nuts, honey, salt and pepper. Mix well and leave at room temperature.
GET ORGANIZED
The (bell) peppers can be fully prepared and will keep for 2 days in the refrigerator.
VARIATIONS
- Feta cheese or chunks of Gorgonzola can be added.
- For Spanish tapas, substitute sherry vinegar for the balsamic.
- For a Middle Eastern flavour, replace the vinegar with fresh lemon juice and add chopped fresh mint and harissa.
- For a substantial salad, serve Sicilian pork sausages or grilled chicken sliced on top.
http://www.kitchenlink.com/cookbooks/2005/1552856739_1.html
http://www.kitchenlink.com/cookbooks/2005/1552856739_1.html