roasted red peppers.

roasted. red. peppers.

so, i checked, and sure enough, i haven’t told you about my hatred for peppers. specifically, for green peppers. they’re too flavourless and yet bitter. red peppers, i don’t mind, but usually only when cooked. i went through a streak where i liked roasted red peppers. and then i ate one out of context, without any goat cheese, not on a pizza or in a sauce, or in hummus. and i was a bit grossed out by this. so, i stopped eating pretty much all peppers. except for the deliciously spicy ones.

if there are ever two sources of food writing that inspire me, it’s got to be deb (of smitten kitchen) and bon appetit.* deb wrote about peppers with capers last week. bon appetit had parmesan peppers in their last issue. i have no idea how either of these dishes are.

what i do know, however, is that you should certainly add peppers to your grocery list.

when you get home, take two of them out of your grocery bag.
heat the over to 425F.
line a baking sheet with foil.
core and quarter the peppers.
toss in a bowl with olive oil, salt and 4 cloves of garlic peeled.
place on the baking sheet, core side down.
roast for 15 minutes.
flip. roast for another 10 minutes, until nicely browned on the skin side.
let cool.

in a bowl, mix 2 tbsp white wine vinegar, a forkful (4-6) capers and a pinch of red chili flakes.
slice the garlic and the roasted red peppers into smaller pieces and toss in the vinegar.
chill. (or, rather: try to allow them to chill. you will want to eat these. don’t hold back).

if you’re feeling decadent, serve with a bit of parmesan on top. or, on crostini. or, just eat them by the forkful.

*i’m sorry, i’m barely old enough to remember when gourmet was still around, let alone to miss it. someone was selling a collection of old gourmet magazines at a garage sale last year. had i known what i was missing, i would have scooped them up and hauled all six boxes on the bus home. they were large boxes, though.

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