Sunny Baked Peppers With Tomatoes Recipe - Cooking Index
Sunny Baked Peppers With Tomatoes Recipe - Cooking Index
This idea comes from The Mercer Kitchen, a great restaurant in New York City's SoHo district that serves innovative, bold-flavored food. Color, as well as taste, is important here, so arrange the veggies carefully.
Type: Vegetables| 3 | Red bell peppers | |
| 3 | Yellow bell peppers | |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 24 | Anchovy fillets - soaked in water | |
| For 1/2 hour and rinsed (optional) | ||
| 3 | Garlic cloves - thinly sliced | |
| 24 | Ripe red cherry tomatoes | |
| 24 | Ripe yellow cherry tomatoes | |
| 2 tablespoons | 30ml | Drained tiny capers - (to 3) |
| 1 tablespoon | 15ml | Fresh thyme leaves - (to 2) |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Balsamic vinegar - for serving |
Preheat the oven to 425 degrees. Cut the bell peppers in half lengthwise; carefully remove the core and seeds. Oil a large baking dish and arrange the peppers cut-side up. Brush the peppers with oil.
Arrange 2 anchovy fillets in an "X" on the bottom of each pepper, if desired. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle 4 or 5 capers and some thyme in each. Drizzle each with the 1/2 teaspoon of olive oil and sprinkle with salt and pepper. Bake for 35 minutes, then cool to room temperature.
To serve, place 1 red pepper half and 1 yellow pepper half on each of 6 plates; drizzle lightly with balsamic vinegar.
This recipe yields 6 servings.
Per serving (without anchovies): 129 calories, 10g carbohydrates, 3g protein, 10g fat, 5mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-23-2000
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