Roasted Red (Bell) Peppers with Honey and Pine Nuts

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Book Description

Elevating salads to their rightful place as stylish, healthy, satisfying dishes, The Well-Dressed Salad offers more than eighty recipes exploring exciting textures and zingy flavors. As well as putting a fresh spin on classic salads, such as Caesar salad, the book brings together unusual salad dishes from around the world where salads are an art form: the Mediterranean, North Africa, Asia and South America. The chapters are organized by ingredient, from beans, lentils and grains, leaves and greens, to vegetables, fruit, noodles and rice to meat, fish and poultry.

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The Well Dressed Salad: Contemporary, Delicious and Satisfying Recipes for Salads

Authors: Jennifer Joyce, Photography by Sian Irvine

Date: April 2005

ISBN: 1552856739

Publisher: Whitecap Books

Paperback

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Roasted Red (Bell) Peppers
with Honey and Pine Nuts
Recipe from: The Well Dressed Salad
by Jennifer Joyce, Photography by Sian Irvine
Cookbook Heaven at Recipelink.com

What don't roasted (bell) peppers taste good with? Virtually any dressing complements them but this is one of my favorites. The sweetness of the peppers melds beautifully with honey and balsamic vinegar. Roasting your own is easy and worth the effort.

Serves 4-6 (appetizer) or 8 (side dish)
Preparation time: 20 minutes

8 red and/or yellow (bell) peppers, de-seeded and cut into quarters
4 tbsp extra virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp balsamic vinegar
3 tbsp chopped fresh flat leaf parsley
60 g/2 oz/1/2cup pine nuts
2 tbsp clear honey
1 tsp salt
1 tsp freshly ground black pepper

Heat the grill (broiler). Place the (bell) peppers, skin side up, on a large baking (cookie) sheet. Grill (broil) until blackened, then place in a plastic bag, seal and set aside for 5 minutes.
When the peppers are cool enough to handle, remove the skins, but do not rinse. Chop the flesh into 1 cm/1/2 inch pieces and place in a medium bowl.
Heat the olive oil in a sauté pan and cook the garlic until golden. Pour the mixture over the peppers and add the vinegar, parsley, pine nuts, honey, salt and pepper. Mix well and leave at room temperature.

GET ORGANIZED
The (bell) peppers can be fully prepared and will keep for 2 days in the refrigerator.

VARIATIONS
- Feta cheese or chunks of Gorgonzola can be added.
- For Spanish tapas, substitute sherry vinegar for the balsamic.
- For a Middle Eastern flavour, replace the vinegar with fresh lemon juice and add chopped fresh mint and harissa.
- For a substantial salad, serve Sicilian pork sausages or grilled chicken sliced on top.

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