Roasted Peppers With Saffron And Basil

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Servings: 8 Difficulty: Intermediate
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Smoky roasted peppers tossed with aromatic saffron oil and fresh basil for a vibrant Mediterranean side.
Roasted Peppers With Saffron and Basil (.5 PTS recipe image
Roasted Peppers With Saffron and Basil (.5 PTS recipe image
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Roasted Peppers With Saffron And Basil

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 296.0

Description

This elegant yet simple side dish transforms humble bell peppers into a smoky, aromatic delicacy. By roasting the peppers until the skins blister and char, you unlock a deep, sweet flavor that contrasts beautifully with the earthy notes of saffron. The addition of fresh basil provides a fragrant herbal finish, while a splash of vinegar cuts through the richness of the olive oil. Perfect for serving as a colorful accompaniment to grilled meats or fish, or tossed into pasta for a quick weeknight meal. The peppers can also be stored in a jar, allowing the flavors to meld and deepen over time.

Ingredients

Directions

  1. Roast the bell peppers until the skins are completely charred and blistered, using one of the following methods: place directly over a gas flame turning frequently, grill over high heat, broil under an electric oven's top element, or roast cut-side down on a baking sheet in a 400&# 194;°F (200ðC) oven for 15-20 minutes.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with a plate or lid; let stand for 10-15 minutes to steam, which loosens the skins.
  3. Carefully peel away the charred skins using a knife or your fingers, saving any syrupy juices that collect in the bowl.
  4. Cut the peeled peppers open, scrape out the seeds and membranes, and slice the flesh into wide strips.
  5. Return the pepper strips to the bowl with the reserved juices, add the thinly sliced garlic, and drizzle with extra-virgin olive oil.
  6. Season lightly with salt, freshly ground pepper, and a splash of red wine or balsamic vinegar to taste; toss gently to combine.
  7. For the saffron variation, warm 1 tablespoon of olive oil with a pinch of saffron threads, let cool slightly, then pour over the peppers.
  8. Tear several fresh basil leaves and toss them into the peppers; mix well to distribute the saffron oil and herbs.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 296.0kcal
% Daily Value *
Total Fat 25.9g40%
Saturated Fat 3.6g18%
Cholesterol 0.0mg0%
Sodium 97506.8mg4063%
Total Carbohydrate 17.9g6%
Dietary Fiber 6.9g28%
Sugars 1.7g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the roasted peppers in a covered jar in the refrigerator. The saffron flavor will continue to deepen as the peppers sit, so they taste even better the next day.

Uses: These peppers are versatile. Use them as a hors d'oeuvre garnished with olives and Fontina cheese, as a filling for sandwiches, as a pizza topping, or tossed with pasta, rice, or millet.

Roasting Methods: Gas flames and grills provide the best smoky flavor. Oven-roasting is easier but yields a milder taste. Ensure the skins are well-charred for optimal flavor development.

Keywords: roasted peppers, saffron, basil, mediterranean, side dish, bell peppers, olive oil, garlic, vegan, smoky, charred skin, vinegar, salad topping, grilled peppers, preserved peppers, italian, herbs, vegetable
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