Sweet and Sour Roasted Peppers

Cooking Instructions

1. Preheat the oven to 450F. Cut the pepper flesh off the core and seeds. To do so, make four broad cuts from the top of the pepper to the bottom, one on each side. (The core and scraps can be saved for the Basic Vegetable Broth on page 241.) Cut each side in half lengthwise to obtain strips that are 3 inches long and 1 inch wide.

2. Place the peppers in a nonstick roasting pan and toss with 2 teaspoons of the olive oil, the thyme, salt, and pepper. Roast the peppers in the oven until nicely browned, 10 to 15 minutes, gently stirring from time to time to prevent burning. Remove the pan from the oven and let the peppers cool.

3. Prepare the sauce: Boil the balsamic vinegar until reduced by half. Whisk in the honey, the remaining olive oil, any pepper juices that have accumulated in the roasting pan, and salt and pepper to taste. Cook for 1 minute. Correct the seasoning, adding salt or honey to taste.

4. To serve, arrange the peppers on a platter in rows or circles, with the pieces overlapping to create a colorful design. Spoon the sauce over the peppers and serve. The recipe can be prepared several hours ahead to this stage.

Wine Pairing(s)

Lancer's Rose

Rocca delle Macie Chianti Classico

Capcanes Mas Donis

Paitin 'Serra Boella' Barbera d'Alba

Pago del Oro Toro

Ruiz de Vinaspre Rioja Crianza

Stefano Farina 'Franco Fiorina' Barolo Riserva

Bolla Soave

Coppo Camp du Rouss Barbera D'Asti Piedmont

Prado Rey 'Crianza' Ribera del Duero