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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bell Peppers Baked with Tomatoes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Bell Peppers Baked with Tomatoes Empty Bell Peppers Baked with Tomatoes

    Post by Lobo Fri 22 Jan 2016, 12:55 am

    Bell Peppers Baked with Tomatoes Img38l
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    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Bell peppers come in a rainbow of colors. They may be used here in any combination, as long as a few red ones are included in the mix. Red bell peppers are simply the mature stage of green bell peppers, having grown considerably sweeter with the extra time spent in the sun. Sweet yellow and orange peppers pass through a green stage as well, while purple peppers are tart like their green cousins.






    • 189

    Ingredients:


    • 6 bell peppers, seeded and cut into strips
        or bite-size pieces
    • 12 oz. cherry tomatoes, stemmed
    • 4 to 5 garlic cloves, coarsely chopped
    • 1/4 cup extra-virgin olive oil
    • 2 Tbs. red wine vinegar or 2 tsp. each balsamic
        and red wine vinegar
    • 2 tsp. minced fresh oregano, marjoram or
        thyme leaves
    • 1 tsp. sugar, or to taste
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. fresh basil leaves, torn or finely shredded

    Bell Peppers Baked with Tomatoes Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Preheat an oven to 400°F.

    In a large bowl, mix together the bell peppers, tomatoes, half of the garlic, the olive oil, half of the vinegar, the oregano, sugar, salt and pepper. Mix well and spread out in a single layer in a large baking pan.

    Roast the vegetables for about 20 minutes. Remove from the oven, turn the vegetables so that they will brown evenly, and return them to the oven. Continue to roast until the peppers are slightly charred at the edges and the tomatoes are soft and tender and have begun to form a sauce, about 10 minutes more.

    Remove from the oven and sprinkle with the remaining garlic to taste and the remaining vinegar. Let cool until warm or room temperature. Garnish with the basil just before serving. Serves 4 to 6.

    Serving Tips: This dish comes from Apulia, in southeast Italy, and it is as delicious at room temperature as it is warm. Serve as a side dish with roasted meats or browned sausages, toss with pasta or pile into a crusty sandwich. It also makes a good appetizer with a mound of creamy goat cheese alongside.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

    Related Tips


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