Roasted Red Peppers Marinated in Garlic and Lime
Adapted from Still Life with Menu
Preparation time: 30 minutes to roast the peppers, plus time to
cool and peel them - about 1 hour total. This also needs at least 8
hours to marinate.
Yield: 4 servings
This dish keeps beautifully for up
to a week if stored in a tightly covered container in the
refrigerator. (In fact, the flavor improves as it sits.) Serve this
with fresh bread, or with another salad as a combo. It also makes a
lovely appetizer when accompanied by a platter of cheeses and
NOTE: The roasted peppers will express flavorful juices
while cooling. Save this liquid and use it for soup stock.
ANOTHER NOTE: Olive oil appears twice in the
recipe–once for greasing the pan, and a second time in the
marinade. You can use any grade of olive oil for the pan, but be
sure to use extra-virgin olive oil for the marinade.
A little olive oil for the pan
5 large red bell peppers
3 tablespoons fresh lime juice
1/ 4 cup extra-virgin olive oil
1/2 teaspoon salt
1 large clove garlic, finely minced
Freshly ground black pepper to taste
- Preheat the oven to 400°F.
Lightly coat a baking tray with olive oil, arrange the peppers on
the oil lying on their sides, and bake peppers in the center of the
oven for 20 to 30 minutes, turning them every 5 to 8 minutes so
they will roast - and blister - fairly evenly. When the peppers are
quite soft and the skins have darkened and pulled away from the
flesh, remove the tray from the oven. Use tongs to remove the
peppers from the tray, transferring them to a bowl, then cover the
bowl with a plate. Let the peppers cool until comfortable to
- Peel each pepper, using your hands and/or a paring knife. Also
remove and discard the stems and seeds. Cut the peppers into small
cubes or strips, and transfer them to a second medium-sized
- Add the remaining ingredients and mix gently. Cover tightly and
refrigerate for at least 8 hours before serving. (Longer is fine.)
Serve cold or at room temperature.