charred red peppers

i recently headed out of the agency for a quick lunch in solitude, not exactly knowing where it took me. it so happens i stopped in front of a tiny moroccan take-away place. aside from couscous and other mezze stuff i also got charred peppers. they were so lovely, spicy and sweet, that i soon after reminded to do them as a side dish to a pasta dinner. just because.

charred red peppers

2 longish red peppers, washed
4 tbsp. olive oil
4 tbsp. acacia honey
4 sprigs rosemary
4 sprigs thyme
4 garlic cloves, peeled, left whole
1 tsp. black pepper pearls
1 tbsp. fleur de sel

preheat your oven with the grill function to 220 degrees. put some parchment paper on you baking sheet. place the peppers on it, brush with olive oil, drizzle with the salt and pepper as well as the honey (right on top, not around) and place the thyme, rosemary and garlic (the latter three ingredients are just for infusing the peppers, and can later be thrown away) around the peppers. roast in the oven under the grill function for approximately 20 minutes, or until the peppers are slightly charred and soft. put aside (either on a plate or in a baking form) and let rest. peppers are best served at room temperature as a side dish to pasta or to eat with a nice foccaccia or flat bread. plenty of options there.

  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like