Saturday, August 13, 2016

Roasted Pepper and Onion Toasts

Sweet peppers and onions don't get much prettier than these varieties from Camas Swale Farm at the Fairmount Neighborhood Farmers Market.

These long, red specimens seemed made for each other. My son has recently discovered that roasted red peppers are basically parent sanctioned candy, so they've been making a regular appearance at our dinner table.

A handy tool for deseeding and deveining these narrow peppers is one that might just be lurking in your cutlery drawer, threatening sleepy cereal eaters: the grapefruit spoon.

I roasted them together in the toaster oven (too hot to turn on the real oven these days) with a lot of olive oil and a few sprigs of marjoram.

We ate the resulting caramelized goodness simply piled on slices of toasted baguette. On a hot day, these toasts plus some cold gazpacho makes a perfect dinner.

Roasted Pepper and Onion Toasts
4-8 sweet peppers
1-2 onions
olive oil
several springs of marjoram or thyme
sliced bread

Seed and slice the peppers into 1 inch strips. Peel and slice the onions into eighths. Preheat a toaster oven to 450 degrees. Toss the vegetables in several slugs of olive oil, sprinkle with salt, and roast in a toasting oven pan with the sprigs of herbs, stirring occasionally, for about 25 minutes, until caramelized and slightly charred. Transfer the caramelized vegetables to a bowl. Rub the bread slices in the remaining oil in the pan, flip and drizzle on a little more olive oil if desired. Toast until lightly brown on the edges. Pile the caramelized peppers and onions onto the toast and serve.

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