Very versatile, these little gems make splendid hors d’oeuvres eaten out of hand or set atop a crostini, as well as a side dish. A few on a plate make a nice sit-down first course, and they’re great as part of a buffet.
They add a nice pop of color—along with the nutrients—to your plate. The first go-around we served our Roasted Bell Peppers boats with a Parmesan Meatloaf.
Roasted Bell Peppers with Tomato and Garlic
- 2 garlic cloves, peeled and smashed
- 2 anchovy filets, chopped
- Kosher salt
- 1 Tbsp. unsalted butter, room temperture
- 2 bell peppers, red and/or yellow
- 1 med-large tomato
- Freshly ground blak pepper
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. chopped fresh flat-leaf parsley
- Position a rack in the center of the oven and preheat to 350°F.
- Lightly oil a 13 x 9-inch gratin pan or similar-size baking dish.
- Combine the garlic and anchovies in a small mortar, add a pinch of salt, and smash and grind to form a paste. Add the butter and work together with a wooden spoon until well combined.
- Half the peppers lengthwise and remove the core, seeds, and soft membrane-like ribs. Cut each half lengthwise into 1 1⁄2″ wide strips. Arrange the strips skin side down on the baking dish. Core the tomato and cut it into the same number of wedges as you have pepper strips. Using a sharp paring knife, carve the juicy seed pockets away from each tomato slice and discard. Season tomato strips on all sides with salt and pepper.
- Dived the seasoned butter among the pepper boats, spreading a small amount on each one. Top with a piece of tomato. Drizzle with olive oil.
- Roast until the peppers and tomato pieces are tipped with brown and the pepper is just barely tender, 30 to 40 minutes.
- Sprinkle the peppers and tomato with parsley and serve warm or at room temperature, with the juices pored over the top.
Recipes from “All About Roasting” by Molly Stevens
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