Roasted Peppers

4 07 2010

A long weekend usually includes sharing time with friends. We had some good friends of ours over for a BBQ on Friday, the sun didn’t stay out but that didn’t stop us from filling the BBQ with veggies and ah sorry, steak for the boys. Tony got to use all the new BBQ tools I bought him for his birthday.

Jess brought over a yummy goat cheese appie. Round slices of goats cheese drizzled with olive oil, balsamic, garlic and herbs. Spread it on fresh pita oiled and grilled on the BBQ. Use the thicker ones, Greek pita? Yum.

A perfect and accidental accompaniment to this was roasted peppers. My mom makes these (funny, Jess’s mom makes the goat cheese one). I roasted two red and one yellow pepper over the gas stove, you can do this on the BBQ as well. Fire them until they are black all over. Stick them in a paper or plastic bag and let them sweat for 30+ minutes. Once they are sweated, remove and scrape the blackened skin off them, I used a knife. Poke a hole in them, squeeze the juice into a bowl. Once the skin is removed, remove stem, cut down one side and scrape the seeds out. Slice into thin slices and place in the bowl with the juice. Drizzle some olive oil, minced garlic (which I omitted), salt, pepper and a few basil leaves finely chopped. My mom uses a small amount of anchovy paste as well for flavour, I skipped this.

Toast slices of a french banquette in the oven, lightly oil them with olive oil. To make a quick garlic toast, when they are toasted and warm, rub a garlic clove on them when they come out of the oven.

Serve the toasts with the peppers and in our case, the goats cheese. We dug into the goats cheese so fast I forgot to take a picture.

I hope you enjoyed your long weekend.

Eat well and Be well,

Nat

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