Sweet Pepper Recipes

In Season, Summer
on August 11, 2011
Sweet Peppers
Mark Boughton

My son loves red bell peppers. When I'm too lazy to cut them into strips, he eats them like apples. Now this is a good thing, as what could be better than getting two servings of vegetables down your child in one fell swoop. The only downside is that they're usually expensive–$2.69 per pepper–except in the dog days of summer, that is, when they're in season and abundant in piles at the farmers market.

Even the supermarket has them for 99 cents a piece. When this is the case, I buy them en masse and roast them by the pan.

Roasted bell peppers are great in just about everything, from sandwiches to pasta to soup. But I love them best as the star of their own sauce. Our red pepper pesto is loosely based on the Spanish Romesco sauce, which is a heady combination of red peppers, garlic, almonds, bread and vinegar. Ours is a bit simpler, requiring only garlic, olive oil, walnuts and peppers. It's perfect in place of cocktail sauce for shrimp, as a spread on a turkey sandwich, and slathered over grilled flank steak and vegetables.

Now if I can just get them roasted before my son devours them all.

—By Jill Melton, Relish Editor

Found in: In Season, Summer
blog comments powered by Disqus