Roasted Bell Peppers with Green Olives & Nuts

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

roasted-bell-peppers-with-green-olives-nuts

Roasted Bell Peppers with Green Olives & Nuts

Roasting accentuates the natural sweetness of bell peppers. Use all three colors- yellow, red and orange for an amazing presentation. Alternatively, cut the peppers into strips and serve as an antipasti with warm burrata cheese, cherry tomatoes and basil. The variations are endless!

roasted-bell-peppers-with-green-olives-nuts-ingredients-ingredients

Ingredients: bell peppers, green olives, pistachios, white wine vinegar, extra-virgin olive oil, parsley, freshly ground black pepper, sea salt.

roasted-bell-peppers-with-green-olives-nuts-sprinkle-peppers-with-salt

Roast bell peppers: Preheat your broiler with the rack positioned in the middle of the oven. Drizzle oil over the bell peppers lightly, season with kosher salt and freshly ground black pepper.

roasted-bell-peppers-with-green-olives-nuts-turn-peppers

Place the bell peppers on the roasting sheet and roast for 20 to 25 minutes depending on the size of the peppers, turning occasionally with the tongs to make all sides equally charred.

roasted-bell-peppers-with-green-olives-nuts roasted-bell-peppers-with-green-olives-nuts

Once charred, transfer peppers into a large metal or glass bowl and cover with the plastic wrap, foil or a plate. The steam will help to release the skin easily in 10-15 minutes.

roasted-bell-peppers-with-green-olives-nuts-peel-skinroasted-bell-peppers-with-green-olives-nuts-peel-the-skin-off

Peel the skin off with your fingers and cut the bell peppers into 2 pieces. Remove the core and seeds and set bell peppers aside.

roasted-bell-peppers-with-green-olives-nuts-pour-dressing

Make the dressing: Whisk together vinegar, olive oil and chopped parsley. Season with salt and pepper.

roasted-bell-peppers-with-green-olives-nuts

To serve, place roasted peppers on the platter and drizzle with the dressing. Scatter olives and pistachios on top.

roasted-bell-peppers-with-green-olives-nuts

Bon Appétit!
Svitlana

Roasted Bell Peppers with Green Olives & Nuts

recipe details

Serves 8-10

Ingredients

      • 10 bell peppers, red, yellow, orange
      • ¼ cup green olives, roughly chopped
      • 1/8 cup pistachios, toasted, roughly chopped
      • Olive oil
      • Kosher salt and freshly ground black pepper

For the dressing

      • 1 tablespoon white wine vinegar
      • 3 tablespoons extra-virgin olive oil
      • 2 tablespoons parsley, finely chopped
      • Freshly ground black pepper
      • Sea salt

Directions

      1. Roast bell peppers: Preheat your broiler with the rack positioned in the middle of the oven. Drizzle oil over the bell peppers lightly, season with kosher salt and freshly ground black pepper. Place the bell peppers on the roasting sheet and roast for 20 to 25 minutes depending on the size of the peppers, turning occasionally with the tongs to make all sides equally charred. Once charred, transfer peppers into a large metal or glass bowl and cover with the plastic wrap, foil or a plate. The steam will help to release the skin easily in 10-15 minutes. Peel the skin off with your fingers and cut the bell peppers into 2 pieces. Remove the core and seeds and set bell peppers aside.
      2. Make the dressing: Whisk together the ingredients, season with salt and pepper.
      3. To serve, place roasted peppers on the platter and drizzle with the dressing. Scatter olives and pistachios on top.

Kitchen tip: Roasted peppers will last up to a week refrigerated.

 

 

 

share your thoughts

Leave a Reply