This dish comes from Apulia, in southeast Italy, and is best served at room temperature. You can also serve these delicious peppers as a side dish with roasted meats or browned sausages, with pasta, rice, or the secret ingredient in a crusty sandwich. It also makes a great appetizer with a mound of creamy goat cheese.
What is great about Roasted Peppers with Garlic and Tomatoes?
Roasting peppers brings out their natural sweetness and imparts a smoky flavor that pairs perfectly with the savory taste of garlic and the tanginess of tomatoes. The combination of these ingredients creates a symphony of flavors that is both satisfying and memorable.
Roasted peppers have a tender yet slightly charred texture, while tomatoes provide juiciness and freshness. The addition of garlic adds a soft, aromatic element. The interplay of these textures creates a delightful mouthfeel.
Peppers are an excellent source of vitamins A and C, as well as dietary fiber. Tomatoes are rich in antioxidants, vitamin C, and lycopene, a compound associated with numerous health benefits. Garlic contains beneficial sulfur compounds and has been linked to various health benefits as well.
Roasted peppers with garlic and tomatoes are visually appealing. The vibrant colors of the peppers and tomatoes, ranging from red and orange to yellow, create an enticing display on the plate. This dish can contribute to an aesthetically pleasing presentation when used in various culinary preparations.
Roasting peppers with garlic and tomatoes is a straightforward process that requires minimal effort. It typically involves roasting the peppers until the skins blister and blacken, then peeling and slicing them. The garlic and tomatoes can be cooked alongside the peppers or added later for added flavor. This simplicity makes it accessible to both novice and experienced home cooks.
Tips
Choose fresh and ripe peppers and tomatoes for the best flavor. Look for firm, brightly colored peppers and juicy, plump tomatoes.
Place the whole peppers directly on the oven rack or a baking sheet lined with foil. This allows them to blister and char evenly.
Turn the peppers occasionally while roasting to ensure even cooking and charring on all sides.
Aim for a nicely blistered and blackened skin, but be cautious not to overcook the peppers, as they may become mushy.
If you prefer a smokier flavor, you can place the roasted peppers in a covered bowl or a plastic bag for a few minutes after roasting. This helps steam the peppers and intensify the smoky taste.
Roasted Peppers with Garlic and Tomatoes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste
Directions:
1. Make the sauce. Place all the sauce ingredients into a Vitamix or high powdered blender and blend until smooth.
2. Heat a large non-stick pan over medium heat and spray with olive oil. Once hot (about 30 seconds), add shrimp and let cook for 2-3 minutes on one side. Flip them over and cook for another minute until white and firm.
3. Turn heat to low and add zucchini noodles, cumin, and salt and pepper. Stir to combine and cook for 1-2 minutes, depending on preference. Turn off heat and mix in as much spicy chimichurri as you like. Garnish with fresh parsley and enjoy!
Suggested Pairing
A dry or off-dry rosé is an excellent choice. Look for a rosé with bright acidity and fruit-forward flavors, such as strawberry, watermelon, or citrus. The refreshing and crisp characteristics of a rosé can nicely complement the roasted peppers and tomatoes. Otherwise a Sauvignon Blanc would go with this dish very well.
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