Sylvia's Roasted Peppers
4 medium yellow and red bell peppers
2 tablespoons extra-virgin olive oil
18 garlic cloves, peeled and sliced
1/4 cup plus 1 1/2 teaspoons
Leaves from 2 sprigs fresh thyme, or
1/4 teaspoon dried thyme
6 ounces fresh mozzarella cheese,
sliced as thin as possible
1/4 cup coarsely chopped Italian parsley,
basil or a mixture of the two
Freshly ground black pepper to taste
Roast the bell peppers directly over a gas flame or under broiler
as close to
the heat as possible, turning, until charred all over, about 5 minutes.
the peppers in a paper bag and set aside for 10 minutes to steam. With a
knife, scrape off the blackened skin; remove cores, seeds and ribs.
Rinse under running
water. Slice peppers lengthwise into 1-inch strips.
In a small non-reactive skillet
combine olive oil and garlic. Cover and cook
over very low heat until garlic is very
tender, 7 to 10 minutes. Uncover the
pan, increase heat to moderate, and cook until
browned, about 2 minutes.
Stir in the vinegar and thyme and cook for 1 minute.
assemble, decoratively arrange pepper strips and mozzarella slices on 6 small plates.
Spoon the caramelized garlic over the peppers and cheese and sprinkle with parsley and/or
basil and black pepper. Serves 6.
and Red Pepper Salad
Laurie Colwin on Red Peppers
Maggie's Roasted Red Peppers
Roasted Pepper Salad