Roasted Peperonata
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Golden Raisins2 tbsps
Extra-Virgin Olive Oil2 large
Garlic Cloves (pressed)1.5 tbsps
Capers (drained)1 tbsp
White Wine Vinegar1 tsp
Thyme (chopped fresh)1 tsp
Paprika (smoked)Directions:
1
Char peppers directly over gas flame or in broiler
2
Enclose in plastic bag; steam 15 to 30 minutes
3
Peel, seed, and cut peppers into 1/2-inch-wide strips
4
Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl
5
Season with coarse salt and pepper
6
DO AHEAD: can be made 1 day ahead
7
Cover; chill
8
Bring to room temperature before serving
9
Char peppers directly over gas flame or in broiler
10
Enclose in plastic bag; steam 15 to 30 minutes
11
Peel, seed, and cut peppers into 1/2-inch-wide strips
12
Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl
13
Season with coarse salt and pepper
14
DO AHEAD: can be made 1 day ahead
15
Cover; chill
16
Bring to room temperature before serving