Sunny Baked Peppers with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This idea comes from The Mercer Kitchen, a great restaurant in New York City's SoHo district that serves innovative, bold-flavored food. Color, as well as taste, is important here, so arrange the veggies carefully. Ingredients:
3 red bell peppers |
3 yellow bell peppers |
1/4 cup extra-virgin olive oil |
24 anchovy fillets, soaked in water for 1/2 hour and rinsed (optional) |
3 cloves of garlic, thinly sliced |
24 ripe red cherry tomatoes |
24 ripe yellow cherry tomatoes |
2 to 3 tablespoons drained tiny capers |
1 to 2 tablespoons fresh thyme leaves |
coarse salt and freshly ground black pepper, to taste |
1/2 cup balsamic vinegar, for serving |
Directions:
1. 1. Preheat the oven to 425°F. Cut the bell peppers in half lengthwise; carefully remove the core and seeds. Oil a large baking dish and arrange the peppers cut-side up. Brush the peppers with oil.
2. 2. Arrange 2 anchovy fillets in an X on the bottom of each pepper, if desired. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle 4 or 5 capers and some thyme in each. Drizzle each with the 1/2 teaspoon of olive oil and sprinkle with salt and pepper. Bake for 35 minutes, then cool to room temperature.
3. 3. To serve, place 1 red pepper half and 1 yellow pepper half on each of 6 plates; drizzle lightly with balsamic vinegar.
4. Per serving (without anchovies): 129 calories, 10g carbohydrates, 3g protein, 10g fat, 5mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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