Fresh peppers bring colorful joy to both our palates and our plates.
When using fresh produce directly from the farm, the veggies are so full of flavor that not much else is needed to make a delicious dish. Besides, I like to keep things simple in the kitchen. So this is a very simple and quick recipe which does a good job of bringing out the flavors of the peppers.
All kinds of peppers can be used. For this recipe I used tiny little peppers from the NYC farmer’s market and our CSA. These cute little guys are sweet and mild in taste, and roasting them brings out their fragrance and flavor beautifully. This can be a tasty side dish, healthy snack, or an appetizer. Serve with rustic bread, a salad, or with other vegetables or meat.
Ingredients For 2 People:
4 handfuls of peppers
2 tablespoons extra virgin olive oil
1 pinch of salt
A few springs of thyme
Preheat the oven to 400F. Wash and drain the peppers. Put the olive oil into a baking pan, add the peppers and salt, and shake/stir, being sure to coat the peppers evenly with the oil and salt. Add thyme sprigs and bake for 10-15 minutes. Turn/shake about 8 minutes in to ensure that the peppers roast evenly. Remove from oven when done and serve hot.
Bon appetite, enjoy!
Peppers are a delicious source of nutrition, chock full of vitamins C, A, and B. It also contain capsaicin, an alkaloid compound that has analgesic, anti-bacterial, anti-carcinogenic and anti-diabetic properties. It also has been found to reduce triglycerides and LDL cholesterol levels.
August 28th 2015 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.