Author Notes: 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
Serves: 3 or more
red bell peppers, seeded
tablespoons olive oil
tablespoons red wine, balsamic, or sherry vinegar
tablespoon granulated sugar or honey
teaspoon kosher or sea salt, or more to taste
a few fresh thyme sprigs, or more to taste
- 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.