by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
3 red bell peppers, seeded Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 tablespoons red wine, balsamic, or sherry vinegar Ask a question about this ingredient
1 tablespoon granulated sugar or honey Ask a question about this ingredient
1/4 teaspoon kosher or sea salt, or more to taste Ask a question about this ingredient
a few fresh thyme sprigs, or more to taste Ask a question about this ingredient
Slice peppers into strips, about ¾ inches thick. Place on sheet pan and roast in a hot oven until just warm. Don’t char. You want to retain some crunch. Set aside. When cool, remove to a large mixing bowl.
Ask a question about this stepWhisk together olive oil, vinegar, sugar and salt. Pour over peppers and toss. Check for salt. Place in shallow serving bowl.
Ask a question about this stepStrip off the thyme leaves and sprinkle over the peppers.
Ask a question about this stepMy husband grew up in Litchfield, which is vastly different now than when he was a lad. Love your flavors, colors, and crunch.
These sound delicious! Btw, I love your neck of the woods...my husband grew up in Pound Ridge - in the Hamlet - and it was my home away from home in college.
Thanks, gingerroot! Wow, you guys really flew the coop! LOVE the Hamlet. We live in Scotts Corners, another pretty 'hood.
I remember going to the Scotts Corners market. Honolulu is actually my hometown - Pound Ridge is so nice, I'm lucky I was able to convince my husband to relocate!
These look great!
These look yummy Liz!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Yum!!