Serves 8
Serve this red pepper spread with sliced halloumi cheese, grilled or toasted in a hot oven.
| 2 | each red and orange bell peppers |
| Olive oil (for sprinkling) | |
| Salt and black pepper, to taste | |
| ½ | cup pitted Kalamata olives, coarsely chopped |
| 1 | clove garlic, finely chopped |
| 2 | tablespoons chopped fresh parsley |
| 1 | tablespoon chopped fresh thyme |
| 2 | tablespoons olive oil |
| 1 | tablespoon sherry vinegar |
1. Set the oven at 450 degrees.
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2. Rub the peppers with olive oil and salt. Set them on a rimmed baking sheet. Roast, turning them several times, for 25 minutes, or until the peppers collapse. Transfer to a bowl; cover with plastic wrap and set aside to cool.
3. Core the peppers, seed them, and chop coarsely.
4. In a bowl, combine the peppers, olives, garlic, parsley, thyme, olive oil, vinegar, salt, and black pepper. Stir well.
5. Cover and refrigerate for 1 hour for the flavors to mellow. Adapted from Avery Appleton