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