Roasted Bell Peppers

Course : Vegetables
Serves: 4
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2 medium red, yellow, and orange bell peppers
4 medium tomatoes -- halved
1 tablespoon olive oil
3 cloves garlic chopped
1 medium Onion -- sliced in rings
2 tablespoons fresh thyme
1 teaspoon salt and pepper

Preparation / Directions:

Halve and seed the bell peppers. Place them, cut-side down, on a cookie sheet and cook under a preheated broiler for 10 minutes. Add the tomatoes to the cookie sheet and broil for 5 minutes, until the skins of the bell peppers and tomatoes are charred. Put the bell peppers into a plastic bag for 10 minutes to sweat, which will make the skin easier to peel. Remoe the tomato skins and roughly chop the flesh. Peel the skins from the bell peppers and slice the flesh into strips. Heat the oil in a large skillet and saute the garlic and onion for 3 to 4 minutes, or until softened. Add the bell peppers and tomatoes to the skillet and cook for 5 minutes. Stir in the fresh thyme and season to taste with salt and pepper. Transfer to serving bowls and serve warm. Alternatively, chill before serving. TIPS: You can preserve the bell peppers in the refrigerator by placing them in a sterilized jar and pouring olive oil over the top to seal. Alternatively, heat 1/4 cup white wine vinegar with a bay leaf and 4 junniper berries and bring to a boiling point. Pour over the bell peppers and set aside until completely cold. Pack into sterilized jars--they will keep for up to one month. NOTE: These bell peppers can be used as an antipasto, as a side dish, or as a relish to accompany meat and fish.


Nutritional Information:

71 Calories (kcal); 4g Total Fat; (44% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 12mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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