Tuesday, April 27, 2010

Roasted Red Peppers

Now that you have a supply of roasted red peppers, here are some ideas for serving them.
I often serve a dish of dressed roasted red peppers as an accompaniment for chicken, meat, or fish. Here's what I do. Defrost a bag of the peppers. Reserve the juice.
Cut the peppers into strips or rectangles and put into a dish. Add some of the juice.
Chop some parsley and a clove or two of finely-minced garlic and add these to the peppers.
Add salt and pepper to taste. Mix well.
Drizzle lightly with the oil of your choice and then with red wine vinegar.
Taste and adjust seasonings.
If you'd like to cut down on the oil, use the pepper juice instead and be liberal with the vinegar.

These are also great in a sandwich or on an antipasto platter along with marinated artichoke hearts, olives, quartered hard-boiled eggs, and maybe some sliced cheese and/or prosciutto, artfully arranged. Your imagination is the limit.

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