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!
Kristen is the Senior Editor of food52.
Yum!!