Herbs & Spices

Roasted Peppers with Fresh Thyme

These marinated peppers will keep in the refrigerator for up to a week. If you don’t have fresh peppers on hand, use an equivalent amount of jarred roasted peppers.

6 whole bell peppers, any color
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar (or fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

To roast peppers, place in a broiler or on a hot grill. Cook, turning as necessary with long tongs, until blackened on all sides, about 8 minutes.
Remove to a large bowl, cover and let stand until cool enough to handle. Pull out cores and drain liquid carefully. Save the liquid. Pull the peppers open and lay flat. Scrape off skins an seeds and then cut into 1 to 1 1/2-inch-wide strips.

In a medium bowl, whisk together olive oil, red wine vinegar, thyme, salt and pepper. Let sit until the salt is completely dissolved. Add the peppers and their reserved liquid and toss to mix. Marinate at room temperature for 2 hours or in the refrigerator for up to 2 days. Bring to room temperature and check the seasoning before serving.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, 2005.

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