TIME TO THROW DOWN A HEALTHY AND DELICIOUS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN. THIS WEEK'S DISH COMES STRAIGHT OUT OF THE F&H CO. KITCHEN. THIS TIME OF YEAR IS ONE OF MY FAVORITES FOR COOKING, FARMERS MARKETS ARE IN FULL SWING AND GARDENS ARE STARTING TO SHOW THEIR BOUNTY. THIS SUMMER RECIPE IS PERFECT FOR TAKING ADVANTAGE OF THESE FRESH INGREDIENTS AVAILABLE...
ROASTED PEPPERS AND TOMATOES W/ GARLIC, ROSEMARY AND THYME
There is something about the roasting of vegetables and herbs that brings out flavors no other form of cooking does. The natural sugars have a chance to caramelize, the oils from the herbs release their flavor and good things happen. Oh and did I mention the garlic? When garlic is roasted at low temperatures, it's usual "strong" flavor transforms into a sweetness that even Dracula would love.
When all the ingredients are put in a mason jar with some olive oil, salt and vinegar, and left to marinate for a few hours you are left with a "sauce" absolutely perfect for tossing with pasta. Which is exactly what I did with Explore Asian Chickpea Spaghetti. I grabbed some fresh green and purple basil from the garden to add some freshness, black olives, arugula and toasted pine nuts for some texture. A simple and light dish that screams summer.
ROASTED PEPPERS AND TOMATOES W/ GARLIC, ROSEMARY AND THYME
INGREDIENTS:
2 LARGE RED BELL PEPPERS
1 TOMATO, halved
1 SPRIG OF FRESH ROSEMARY
2 SPRIGS OF FRESH THYME
2 GARLIC CLOVES
OLIVE OIL
SALT AND PEPPER
RED WINE VINEGAR
PROCEDURE:
Preheat oven to 325*
Place all ingredients on a baking sheet with enough oil to coat everything. Roast for 1 - 1 1/2 hours, flipping the peppers and tomatoes halfway through. Take the tray out of the onion and place the peppers in a bowl, cover with plastic wrap to help them steam. This will make it easier to peel the skin off.
While the peppers steam, cut the tomatoes up roughly and chop the garlic. Place them in a mason jar (or bowl) with the rosemary, thyme and any oil leftover in the tray.
Remove the peppers from the bowl, peel off the skin, take out the seeds and cut the peppers into strips. Place in the jar with the rest of the ingredients.
Add a dash of salt and red wine vinegar, pour in enough olive oil to cover everything. Stir and then let sit until ready to use.
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