Roasting bell peppers adds a sweet, slightly smoky flavor. You can buy roasted peppers in a jar, but it’s so easy to do from scratch and the flavors are so much better. More delicious. I love them napped with vinaigrette and served with burrata cheese and toast. Served on individual small plates, it’s a first course. On a platter, it’s a scoop-it-up appetizer.
There are several ways to roast bell peppers. My go-to technique uses the broiler in my oven. Start by adjusting oven rack to about 8 inches below broiler element. Line a rimmed baking sheet with aluminum foil, leaving enough to overhang the sides. Place bell peppers in a single layer on foil. Broil them for about 5 minutes or until charred. Use tongs to give the peppers a quarter turn and repeat until all sides are charred. Remove from oven and pull up sides of foil to enclose the peppers. Set aside for 5 minutes to steam and then open foil. When cool enough to handle, peel, and remove cores and seeds. Tear into strips over a bowl, adding strips and juices to the bowl. That’s it.
Roasted Bell Pepper Salad with Burrata and Toast
Yield: About 6
INGREDIENTS
2 red bell peppers
2 yellow bell peppers
1 1/2 tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
6 large buttery green olives, pitted, chopped, such as Castelvetrano
1 tablespoon drained capers
1 tablespoon minced Italian parsley
1 teaspoon minced fresh mint
Salt and pepper to taste
1 or 2 balls of burrata cheese
Toasted bread, halved or quartered
DIRECTIONS
1. Roast and prep bell peppers, tearing them into strips and placing in bowl along with any juices (see story).
2. Add vinegar and oil; toss. Add olives, capers, parsley, mint, salt, and pepper; toss. Spoon onto serving platter or individual plates (or cover and refrigerate up to three days — serve at room temp). Place burrata in the center and surround it with toast.
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
