Recipe: Roasted Red Peppers with Honey and Pine Nuts

ROASTED RED (BELL) PEPPERS WITH HONEY AND PINE NUTS

"What don't roasted 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."



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
1/2 cup pine nuts
2 tbsp clear honey
1 tsp salt
1 tsp freshly ground black pepper

Heat the grill or broiler. Place the peppers, skin side up, on a large baking sheet. Grill or 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 1/2-inch pieces and place in a medium bowl.

Heat the olive oil in a saute 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 serve at room temperature.

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 flavor, 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.

Serves 4-6 (appetizer) or 8 (side dish)
Adapted from source: Well Dressed Salad by Jennifer Joyce