Prep 15 mins
Cook 20 mins
The fall red peppers in this dish are sweet and full of rich flavor. After roasting and peeling, some charred bits of skin cling to the outside and add a special spiciness. When the peppers are dressed and finished, you get the full effect of juicy fleshiness along with an inviting bitterness, a ripe sweetness, and a scintillating hotness. Side with small grilled fish, whatever is abundant and inexpensive.
- 4 large red bell peppers
- 1⁄2 teaspoon salt, about (preferably coarse)
- 1 large pressed garlic clove
- 2 tablespoons olive oil
- 1 tablespoon mild white wine vinegar
- butter lettuce leaf
- Wash and dry peppers. Placed on a tray about 2 inches below preheated broiler. Broil, turning, until well blistered and charred on all sides. As each pepper is finished, place in a kettle and cover tightly. Let peppers rest until cool enough to handle. The peppers seem easier to peel if you let them cool and steam for an hour or more until nearly room temperature. Gently peel with fingertips; try not to tear flesh. Place whole peppers in a bowl. Sprinkle with salt, garlic, oil, and vinegar; turn peppers to season and coat on all sides. Let stand for at least 30 minutes; or cover and chill for a day or more. Serve the peppers with all juices on a few leaves of soft butter lettuce. Makes 2 servings.
- Suggested Accompaniments: French style bread and dry white wine.
- Home Cooking Around The World-- Woman's Day.