roasted red peppers

    The boyfriend is coming this weekend and, coincidentally, red peppers were on sale.

    He adores roasted red peppers, and I just bought beautiful filets of bluefish that I plan to charcoal grill on the patio for our Saturday dinner. Why not make a roasted pepper compote to side them with? 

    I just finished making it and the aroma still lingers in whisps here and there when I walk through the house, reminding me of so many summers in the south of France. I grew masses of them in my garden there and had sweet red peppers to put into everything—to stuff, to make salads and soups with, and sometimes I would go crazy and make a red pepper ice cream that was surprising as well as pretty to look at.

    This afternoon I roasted the red peppers over an open flame on my stove until they were quite charred.   

roasted red peppers
    
roasted red peppers
    I put them in a bowl and covered them with plastic wrap for about 20 minutes so that they would be easy to peel. Then I scraped off most of the skin, but left bits of charred pieces because I love the flavor it gives. Sliced them into long pieces………

roasted red peppers

    Then I sliced garlic and shallots very thinly and added them to the peppers on a big baking sheet. I tossed everything with extra virgin olive oil, a couple of tablespoons of white vinegar, a tablespoon of sugar, a pinch of salt and fresh thyme, then put it in a 400 degree oven for 25 minutes until the red peppers were soft and the garlic and shallots slightly caramelized. 

roasted red peppers

    When they came out of the oven and had cooled, I put them in a flat dish with more extra virgin olive oil. They will marinate overnight and be ready to side my charcoal grilled bluefish. Red peppers for a blue fish.

roasted red peppers

Related posts:

 From My French Kitchen: Garlic Scape Pesto

 

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