One of my favorite jobs was working for a corporate caterer in Stamford, CT. This recipe is based on a dish we occasionally served at Friday Lunch. —mrslarkin
3 or more
red bell peppers, seeded
red wine, balsamic, or sherry vinegar
granulated sugar or honey
kosher or sea salt, or more to taste
a few fresh thyme sprigs, or more to taste
In This Recipe
Slice peppers into strips, about ¾ inches thick. Place on sheet pan and roast in a hot oven until just warm. Don’t char. You want to retain some crunch. Set aside. When cool, remove to a large mixing bowl.
Whisk together olive oil, vinegar, sugar and salt. Pour over peppers and toss. Check for salt. Place in shallow serving bowl.
Strip off the thyme leaves and sprinkle over the peppers.