SAVORY WAY: Roasted Peppers with Saffron and Basil

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Roasted Peppers with Saffron and Basil

 

Recipe By : The Savory Way by Deborah Madison, page 329

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables Madison: Savory Way

 

Amount Measure Ingredient -- Preparation Method

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2 large red or yellow bell peppers -- with thick flesh

extra-virgin olive oil

1 thinly sliced garlic clove -- up to 2

salt

freshly ground pepper

red wine vinegar -- or balsamic vinegar

1 tablespoon olive oil

1 pinch saffron threads

fresh basil leaves -- torn

 

Roast the peppers as described in Roasted Peppers and cut them into

strips. Warm 1 tablespoon of olive oil, add a pinch of saffron threads,

and let stand until cooled. Pour over the peppers, add several torn fresh

basil leaves, and toss together. The saffron flavor will continue to

deepen as the peppers sit.

 

 

 

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