Roasted Pepper Medley with Pine Nut Salsa

Name: Roasted Pepper Medley with Pine Nut Salsa
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 red, yellow, or orange bell peppers; 3 tbsp extra-virgin olive oil; 3 anchovy fillets, finely chopped; 1 tbsp capers; 1 tbsp sherry vinegar; 1 tsp grated lemon zest; 1 tsp lemon juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cup toasted pine nuts; 0.25 cup raisins, soaked and drained; 3 tbsp finely chopped fresh flat-leaf parsley

Fire-charred bell peppers dressed with a southern-Italian-inspired anchovy, caper, and sherry vinaigrette and scattered with pine nuts, raisins, and parsley for a vitamin-C- and carotenoid-rich side.

From The Young Forever Cookbook

Roasted Pepper Medley with Pine Nut Salsa

Prep: 15 min
Cook: 45 min
Total: 1 h
Yield: 4 servings
Category: Side Dish
Cuisine: Italian

Nutrition (estimated)

per 1 plate

Calories: 220 kcal
Protein: 4 g
Fat: 16 g
Carbs: 18 g
Fiber: 4 g
Sugar: 12 g
Sodium: 520 mg

Ingredients

6 red, yellow, or orange bell peppers
3 tbsp extra-virgin olive oil
3 anchovy fillets, finely chopped
1 tbsp capers
1 tbsp sherry vinegar
1 tsp grated lemon zest
1 tsp lemon juice
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
0.25 cup toasted pine nuts
0.25 cup raisins, soaked and drained
3 tbsp finely chopped fresh flat-leaf parsley

Bell Peppers Pine Nuts Raisins

Instructions

Preheat grill to high or oven to 450°F.
Coat peppers with 1 tbsp olive oil. Grill about 35 min, rotating every 10 min, until skins blacken. Alternatively, roast whole peppers on a foil-lined sheet 25 min, turning halfway, until charred and soft.
Transfer charred peppers to a bowl, cover with plastic wrap, and steam about 10 min until cool enough to handle. Break open, discard stems, peel off skins, and wipe away seeds. Lay on a platter and rest up to 10 min (they will release liquid).
Whisk anchovies, capers, vinegar, lemon zest and juice, and remaining 2 tbsp olive oil together. Season with salt and pepper.
Blot peppers dry, dry the platter, return peppers, and pour dressing over them. Scatter pine nuts, raisins, and parsley on top. Serve at room temp.