Thursday, October 27, 2011

Slow-Roasted Red Peppers in Balsamic Garlic Glaze


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
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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

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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.






71 comments:

  1. Viviane Bauquet FarreOctober 27, 2011 at 8:03 PM

    Kelly, what a wonderful melange of flavors. The presentation is also very exciting - small portions inspire guests to savor the moment. Brava!

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  2. Confessions of a Culinary DivaOctober 27, 2011 at 8:03 PM

    The color is spectacular and love the presentation!

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  3. Roasted bell pepper always tastes so better. I usually drizzle with some red wine vinegar :)

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  4. SweetcarolinescookingOctober 27, 2011 at 8:04 PM

    These peppers sound lovely. I love the little ceramic spoons you served them in. I need to invest in some of those!

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  5. i love roasted peppers.I am crazy about good balsamic and together I am in heaven:)

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  6. Kelly your presentation is so beautiful.... I am drooling over it my dear...
    The recipe sounds equally delicious YUMMMMMM....
    Lovely dear.

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  7. Simple goodness. I love the presentation.

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  8. Stephanie @ Eat. Drink. Love.October 27, 2011 at 10:21 PM

    This looks so pretty! I love roasted peppers and that balsamic garlic glaze sounds so tasty!!

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  9. You had me at chew garlic! I'll bet it smelled fantastic in there. These sound awesome just as they are.

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  10. Those are SO awesome! I'm a fan of roasted peppers and make them often served with olive oil and sea salt, but adding balsamic give is a whole new dimension....I am pumped! GOTTA TRY THESE!

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  11. BTW - I stumbled these...here's hoping they get a zillion hits!

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  12. Some things are hard to improve upon, but I think you've done it here with this recipe. Roasted bell pepper are the ultimate food and to add garlic and balsamic - elegant and delicious.

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  13. Oh I love roasted pepper! Looks so good!

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  14. I just adore red peppers.. I truly believe my mother will love these Peppers in this Balsamic Garlic Glaze. Very nice.

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  15. Gorgeous! Thanks for demystifying this process. =)

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  16. Kelly, I would like to devour the recipe name alone, not to mention the content of these cute spoons. The abundance of garlic makes it perfect!

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  17. Those look awesome. Peppers are so much better when roasted!

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  18. Beautiful - I have a real weakness for peppers. I bought a jar of roasted peppers to put in salads, sandwiches etc... most of them ended up going straight from the jar to my mouth, lol :D

    Love the idea of serving them alone like this - a very enticing "amuse-bouche" I should think!

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  19. Love the tasting spoons! The peppers sound amazing.

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  20. Lovely...and I like the spoon presentation (I have those too!) I make these pretty much the exact same way and keep them on hand for tossing in salads and especially on an antipasta platter. If not eaten right away, they hold up great for the week - I believe its the balsamic vinegar that "preserves" them well!!

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  21. These sound simple and delicious. Nothing beats a fresh roasted pepper...they don't even taste like the same vegetable as roasted peppers from a jar. I love your spoon presentation!

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  22. Mandy - The Complete Cook BookOctober 28, 2011 at 8:56 AM

    Kudos to your sister on perfect taste explosion morsels. Love simplicity like this that explodes with flavour - and so beautifully presented.
    Have a super weekend.
    :-) Mandy

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  23. I love those little serving spoons! Gorgeous! And you know I have an affinity for red peppers and balsamic. Your sister is a genius! ;) The garlic looks fabulous too. Mmmmm!

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  24. What a great glaze. I love that there's no sugar! I love how simple this recipe is is, letting the peppers really shine on there own.

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  25. Love the natural sweetness of balsamic...those roasted bell peppers look really appetizing.

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  26. I agree - I'm glad I got to experience these in the raw the first time - without add-on such as cheese or nuts, etc. - because they are wonderfully robust on their own.

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  27. Thanks so much - the peppers seemed particularly lifeful.

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  28. Ooh, red wine vinegar sounds lovely too. Shall try it next time. Thanks Kankana.

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  29. They're cute, aren't they? They seemed to work well with this service.

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  30. Me too... Balsamic is hard to beat - so robust.

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  31. Thank you so much Reem - I had a good subject to work with.

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  32. Thanks Greg - it's true. Sometimes the simplest things have the greatest impact.

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  33. Roasted peppers have such a unique taste don't they. And talk about a snap to make. You just pop them in the oven and your pretty much done :)

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  34. The chewy garlic is a wonderful surprise - so yummy! Thanks Dee.

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  35. Ann, thank you so much for your generous comment and the stumble! (I have to become more nibble on stumble upon - yet another project!)

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  36. Thank you MJ - they are quite tasty and so low-maintenance. My kind of entertaining food :)

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  37. Thank you Sook!

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  38. Yay! Glad you enjoyed and hope your mom does too. Have a good weekend Kay.

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  39. Thanks Vanessa - I couldn't resist the step by step with these bright, lifeful peppers :)

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  40. hee-hee, thanks Sissi. I too love garlic... in just about everything... I remember one time having a girlfriend over for lunch - I had prepared a salad with, apparently, copious amounts of garlic. She had to break it to me gently, that it was just a bit too much garlic love - LOL. I didn't realize I was over-using :0)

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  41. Thanks Curt - it's almost like a different vegetable altogether, isn't it.

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  42. love it! I find they taste really different from the jar (at least the ones that I've had) and the home baked ones are so easy to toss together. Definitely worth it. And that's exactly the term I was thinking with these... amuse-bouche indeed! Have a good weekend Charles. Look forward to checking you out on Monday!

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  43. thanks Yummy - they seemed to work well for these soft, juicy peppers.

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  44. well, you're probably right. Salt is certainly a preserving agent and vinegars often have sodium added. The peppers are great in just about everything - aren't they?

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  45. I agree! A different animal all together. Thanks Amy - I hope you're enjoying a nice long weekend.

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  46. Ah, that's the perfect description for these - explosive! - quite right. Thanks Mandy - I hope you have a great weekend too!

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  47. Thanks Kristy. The spoons are fun, thanks. My sis is a warm, loving, phenomenally *kind*, genius indeed! (geez, and I’m not even looking to borrow anything from her cupboard, I must mean it – ha-ha!!). Have a great weekend - I hope you feel better soon.

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  48. Thanks so much France - they do indeed shine. No sugar needed for these.

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  49. Thanks Angie - I've been particularly enjoying a fig balsamic vinegar lately - such gorgeous earthy flavours - perfect for fall!

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  50. Kelly,
    I adore red peppers. These look exquistie naked!

    Xxx The presentation is lusheous. xx

    kim
    http://myinnerchick.com

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  51. I LOVE red bell peppers! Thank you for showing me another way to prepare one of my favorite foods!

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  52. We never get tired of eating roasted pepper with balsamic glaze. What a pretty way of servings.

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  53. Mmm these sound truly incredibly delicious! Roasted red peppers have such great flavor to them.

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  54. I think simple is often best! But these would be good in so many other things as well - on a sandwich, a pizza, with chicken or steak...

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  55. Kelly....how simple, beautiful and delicious! I love the natural sweetness you get from roasting both peppers and tomatoes....though I love the tang the balsamic vinegar lends. Your presentation is so pretty (though you'd need more spoons if I were coming over!)

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  56. Eva KitcheninspirationsOctober 29, 2011 at 5:07 PM

    What gorgeous presentation, Kelly. I have a couple of dozen of the chinese soup spoons too! I just love them. The slow roasted peppers are gorgeous. Do you think the skins could be peeled off, like we do with grilling them? I am not a huge skin fan, so I just wondered. You really cannot go wrong with the balsamic glaze. Love this!

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  57. I am imagining these in a veggie sandwich or on a pizza or on an antipasto platter or in an omelet or, as your sister served them, right out of the pan. What a great recipe!

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  58. Oh my gosh - I don't even need to know anything more other than the title of this recipe to know it's going to be delicious. I love this idea, I would use it on everything. Me = huge garlic, pepper and balsamic fan

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  59. I love the simplicity of these roasted red peppers. With good fresh ingredients, they are often best enjoyed with the fewest of ingredients.

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  60. i love roasting red bell peppers. so good!!! i usually don't put any dressing on it, or maybe a bit of EVOO, but balsamic garlic sounds fantabulous! going to do this next time!

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  61. Thanks Kim - naked is always best. :)

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  62. Thanks for dropping by.

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  63. Thanks Veronica - they work well in many forms - on their own or in salads, sandwiches - and - lasagna! :)

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  64. Thanks Joanne. I wonder if roasted yellow peppers would taste as good?

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  65. Agreed! Very versatile and flavourful.

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  66. Hee-hee - yes, those spoons don't hold very much do they?

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  67. I think you can peel them off once the pepper is roasted (I have come across a few recipes that call for this in making roasted red pepper soup) - to try and do it before roasting would be really difficult.

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  68. Thank you - liking the omelet idea!

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  69. ha-ha, thanks Food Jaunts!! :0

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  70. Thanks Jeanette - simple works for me.

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  71. Had to look up EVOO - thought it might be some Halloween code thing - like VooDoo - ha-ha!!

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Thank you for your feedback - it's wonderful to hear from you!