Prep 15 mins
Cook 10 mins
Serve as an appetizer to any vegetarian dish, or any sort of light fare. You could also make crustinis and arrange 3 or 4 of them around the plate for a nice look. Plan to roast & marinate your veggies the day before you want to complete the preparation.
- 2 red bell peppers, whole
- 1 green bell pepper, whole
- 1 yellow bell pepper, whole
- 1 lb asparagus
- 1⁄2 cup grated romano cheese or 1⁄2 cup peccorino cheese
- 2 cups raspberry vinaigrette dressing
- 1⁄4 cup minced onion
- 1⁄4 cup capers
- Set your oven on broil. If you don't have a broil setting, then set your oven for maximum temperature. Place a large pan of water to boil.
- Put the peppers onto a baking sheet. Once the oven is at broil temperature put your peppers in the oven. Be sure to leave the oven door open slightly, if you are broiling, so you don't overcook!
- Now the water should be boiling. Put your asparagus in the water and set your timer for two minutes.
- Check the peppers, once they are burnt (yes, burnt) over most of the topside, then you take them out and turn them to roast on the other side. Repeat this until the whole outside of the pepper is mostly burnt. Remember it doesn't have to completely burnt, just burnt over 75% of a side. If you are baking, you'll turn them only if the topside is not browning well enough, the pan side might burn first due to the metal pan.
- When the asparagus is done, put them in a strainer and immediately run them under cold water to cool them and stop the cooking process. Set aside.
- When the peppers are done, place them in an ice bath and let cool.
- When the peppers are cooled, you peel off the outside, burnt layer and cut them into long strips about an inch wide, making sure to wash off any seeds.
- Put the asparagus and pepper strips into a bowl and pour the vinaigrette overtop. Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.
- When you are ready to serve the appetizer, take your dish out and arrange the peppers in a fan pattern. Then arrange the asparagus overtop in a similarly. Put the onions and capers in little piles towards the top of the plate.
- Sprinkle liberally with the cheese, as much as is preferred, and garnish with a sprig of basil or mint leaf.
This was definitely different! I crumbled Stilton Blue cheese on the platter in place of the Romano. I also used both white and green asparagus. The capers made for a nice taste effect. I served on a bed of fresh sprouts (grown on our windowsill). I served this dish as a chilled salad with Rib Eye steaks, baked potato & roasted garlic. The vinigarette came out a wee bit strong, but I also had marinated it overnight, so that may be why. I know my presentation was different than the described one, but all in all, with a bit of tweaking, I will certainly try this one again. Thanks for posting!