| This recipe is liked by 1 person(s). |
Roasted Bell Peppers with Honey and Almonds
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Tapas, pg. 60
| 8 | red bell peppers, cut into fourths and deseeded |
| 4 tbs | olive oil |
| 2 | garlic cloves, thinly sliced |
| 1 oz | flaked almonds |
| 2 tbsp | clear honey |
| 2 tbsp | sherry vinegar |
| 2 tbsp | chopped fresh parsley |
| Salt and pepper |
Preheat the broiler to high. Place the bell peppers, skin-side up, in a single layer on a baking sheet. Cook under the hot broiler for 8-10 minutes, or until the skins have blistered and blakened. Using tongs, transfer to a plastic bag. Tie the top and let cool.
When the bell peppers are cool enough to handle, peel off the skin with your fingers or a knife and discard it. Chop the flesh into bite-size pieces and place in a bowl.
Heat the olive oil in a large, heavy-bottom skillet. Add the garlic and cook over low heat, stirring frequently, for 4 minutes, until golden. Stir in the almonds, honey, and vinegar, then pour the mixture over the bell pepper pieces. Add the parsley and season to taste with salt and pepper, then toss well.
Let cool to room temperature before transferring to serving dishes. The bell peppers may also be covered and stored in the refrigerator, but should be returned to room temperature to serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe