The fields are harvested and bare,
And Winter whistles through the square.
October dresses in flame and gold
Like a woman afraid of growing old.
Anne Mary Lawler
My sister greeted us with these savoury delights when we visited her in the Canadian Rockies for a ski holiday.
She served them naked, right out of the pan. I’m glad I experienced them this way, undressed, for the first time. They are stand alone stars that don’t need to be bettered. (And a foodie’s tendency is to always try and better).
Full of bold, gorgeous flavours and chewy garlic bites, you can serve these roasted red peppers as appetizers in the raw (my favourite), as a side, or incorporated into a main dish.
Slow-Roasted Red Peppers in Balsamic Garlic Glaze
3 red peppers, sliced into generous bite-size pieces
6 garlic cloves, sliced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
Sea salt & cracked pepper
Heat oven to 300 F
In a small bowl, combine olive oil, balsamic vinegar and soy sauce.
Meanwhile, place sliced peppers in an oven proof dish. Sprinkle with garlic slices and top with well whisked balsamic glaze. Add a sprinkle of sea salt and cracked pepper.
Roast peppers for 1 hour, turning on occasion. Turn oven up to 375 and roast for another 10 minutes or until peppers are sizzling and just beginning to char. Remove peppers from oven and allow them to cool slightly before serving warm.