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Author Notes: This is an easy summer recipe that is warm yet cooling, sweet yet salty. It also makes great leftovers with a little Greek Yogurt! You should use at least 2 green bell peppers, as they are more bitter and provide a nice contrast with the sweet nectarines. —aaCooks
Bell peppers of various colors
tablespoons Olive Oil
Handful of mint leaves
- Cut the bell peppers into strips and toss in a large bowl with olive oil and season generously with kosher salt.
- Throw the peppers into a large metal roasting pan and bake at 375 for 30 minutes or put in a grill pan and grill, tossing regularly. Some pieces might get charred, but go with it!
- Slice nectarines into small slices about the same size and length as the peppers and put into a large bowl. Pour the warm peppers over the nectarines and toss them all together. Sprinkle the mint on top before serving.
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit