Roasted Red Peppers with Garlic & Lime
Serve this as a topping for crostini (superb on top of goat cheese!) or fresh bread – or as a relish on top of grilled tofu, chicken, or fish. It also makes a lovely appetizer when accompanied by a platter of cheeses and olives.
NOTE: This recipe needs a minimum 4-hour marinating period. Thereafter, it keeps beautifully for up to a week if stored in a tightly covered container in the refrigerator. In fact, the flavor improves as it sits.
Make Ahead RecipeYes
OccasionCocktail Party, Formal Dinner Party
Recipe Courseantipasto/mezze, appetizer
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturegarlicky, light, tangy
Type of Dishcanape/crostini, vegetable
- ¼ cup extra virgin olive oil
- 5 large red bell peppers
- 3 tablespoons fresh lime juice
- ¼ teaspoon salt (or to taste)
- 1 teaspoon minced or crushed garlic
- Freshly ground black pepper, to taste
1). Preheat the oven to 400°F. Line a baking tray with foil and coat with about 1 tablespoon of the olive oil.
2). Place the peppers on the tray, laying them on their sides. Roast in the center of the oven for about 30 to 35 minutes, turning the peppers with tongs every 5 to 8 minutes, so they will roast – and blister – fairly evenly.
3). When the peppers are quite soft and the skins have darkened and pulled away from the flesh, remove the tray from the oven. Use tongs to transfer the peppers to a bowl, then cover the bowl with a plate. Let the peppers cools until comfortable to handle. (The roasted peppers will express flavorful juices while cooling. Save this liquid and use it for soup stock or a sauce.)
4). Peel each pepper, using your hands and/or a paring knife. Also remove and discard the stems and seeds. Cut the peppers into small cubes or strips and transfer them to a second medium-sized bowl.
5). Add the remaining ingredients and mix gently. Cover tightly and refrigerate for at least 4 hours before serving. (Longer is fine.) Serve cold or at room temperature.
2007 Tante Malka, Inc.