Roasted Peppers With Saffron And Basil

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.

Cooking Method: Baking, Grilling, Roasting, Steaming

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 296.0

Dietary: Gluten-free, Vegan, Vegetarian

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

2 large Bell peppers (red and yellow) -- with thick flesh
Extra-virgin olive oil
1 garlic Cloves -- thinly sliced
(1 to 2)
Salt
Freshly ground pepper
Red wine vinegar -- or balsamic vinegar

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;Â°F (200ÃÂ°C) 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

Read it online: https://www.chefs-mate.com/recipe/roasted-peppers-with-saffron-and-basil-5-pts/