Marinated Roasted Red Peppers + Tomatoes and Olives
Easy, make ahead side dish of roasted red peppers, tossed with sautéed tomatoes, olives, herbs, spices and wine, and then marinated for 1 - 2 days. Or serve it as an appetizer with ricotta cheese and toasts.
Servings: 20 people
Calories: 93kcal
Equipment
- 10" fry pan
Ingredients
- 6 red bell peppers, sliced into long slices, 1" wide
- ½ cup + 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 chile de árbol, dried and crumbled
- 3 tablespoons capers
- 1 teaspoon fennel seeds
- 1 teaspoon smoked hot paprika, such as Hungarian paprika
- 3 cups cherry tomatoes, halved
- 8 pickled cipollini onions
- ¾ cup kalamata olives halved
- ¼ cup white wine
- Leaves of 3 sprigs of fresh oregano
- 10 large leaves of fresh basil, coarsely chopped
- 1 cup ricotta cheese (optional for serving) preferably made with sheep's milk
Instructions
- Preheat the oven to 450˚F and line a baking sheet with parchment paper.
- Stand the peppers up on their bases, and slice large fat slices along the lines of the lobes. Trim, remove seeds, and slice into long 1"-wide pieces. Toss with 3 tablespoons olive oil and lay on the prepared baking sheet. It's fine if they overlap. Lightly salt with ½ teaspoon and roast until the peppers edges start to crisp (about 20 minutes). The peppers should be pliable and may be slightly charred.
- Warm the remaining ½ cup olive oil over medium heat and add the dried peppers, including the seeds, capers, fennel seeds, smoked paprika and remaining ½ teaspoon salt. Sauté for 5 minutes to meld the flavors.
- Add the tomatoes, onions and olives. Sauté for another 5 minutes until the tomatoes soften and release their juices. Add the wine and cook for 10 minutes until everything is juicy and oily. Remove from the heat and fold in the roasted peppers, oregano and basil.
- Serve with ricotta cheese on the side.
Nutrition
Calories: 93kcal