Shaped like jalapeños, thin-skinned, sweet and flavorful mini bell peppers need little preparation or embellishment. Because they have few seeds or membranes, I sometimes roast them whole, with the stems still attached. The stems serve as little handles for dipping the peppers into a small bowl of coarse salt as they're eaten, one by one.
Cook Time: 25 minutes
Serves: 4
| 2 | boxes (8 ounces each) multicolored mini bell peppers (about 16), rinsed and dried, left whole with stems attached, or 2 small red bell peppers, cut into ½-inch wedges |
| 2 | tablespoons extra-virgin olive oil |
| 1 | teaspoon coarse salt |
| Freshly ground black pepper | |
| 1 | teaspoon chopped fresh rosemary |
| 1 | garlic clove, bruised with the side of a knife |
Variation
Roasted Mini Bell Peppers with Potatoes and Rosemary: If using mini bell peppers, split each pepper in half or quarters lengthwise. Prepare small red bell peppers as directed. Toss 1 pound unpeeled Yukon Gold potatoes, cut into 1-by-¼-inch pieces, along with the peppers, in the oil, salt and black pepper. Roast on the preheated baking sheet for 15 minutes. Turn with a wide spatula and roast until the peppers are blistered and the potatoes are tender and golden, about 15 minutes more. Toss with the seasonings as described in step 4.
Serve this versatile accompaniment hot as a garnish on pilaf, stir-fry, fried rice, beans, risotto, polenta or other starches or as a side dish with almost any buffet of vegetables. You can serve this at room temperature or cold, splashed with balsamic vinegar.