Pound for pound, sweet peppers are one of the most expensive vegetables in the grocery store’s produce section. They’re worth it for one or two but it’s hard to justify gorging on peppers at $1.50 a pop.
But beginning in early September, the farmers market has big baskets of sweet peppers priced for a binge, some times four for a dollar.
Side-by-side with the perfect commercial beauties, garden-grown peppers are small and odd-shaped. But they’re full of freshness and flavor. Yes, September is the month to feast on sweet bell peppers!
WARM PEPPER SALAD Arrange grilled peppers in a single layer in a baking dish. Top with an ounce of finely chopped anchovies, a handful of capers and Italian seasoning. Repeat with a second layer, then drizzle the anchovy oil over top. Let flavors meld in a 350F oven for 20 – 30 minutes. Good served warm or at room temperature.
GRILLED PEPPER SALAD
Time to table: 45 minutes
- 4 large or 8 small sweet peppers (preferably a colorful mix of red, yellow, orange and green peppers)
- 1 clove garlic
- Juice of 1/2 a lemon (about 1 tablespoon)
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 2 tablespoons Italian parsley
- 2 – 3 basil leaves
- 1 - 2 tablespoons toasted pine nuts
Grill whole peppers until charred, about 5 minutes per side. Transfer into a bowl or paper bag and seal tightly for 20 minutes. Remove the stems, cores and seeds, then cut flesh into quarters. Remove the skins and discard, then transfer peppers to serving dish.
Meanwhile, buzz the dressing ingredients in a small food processor (see ALANNA’s TIPS) or mince and mash with the back of a wooden spoon. Gently toss dressing into peppers. Serve and enjoy!
How to Roast Peppers in the Oven
If you can, use thin-skinned peppers often found at the farmers market versus the thick-skinned peppers from the grocery store.
Don't be afraid to throw in a mild and smoky poblano pepper or two!
What to Make When Peppers Are Plentiful
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