A beautiful plate of food
Roasted red bell peppers richly seasoned with Balsamic vinegar and extra virgin olive oil, then topped with the tang and tartness of chevre and the added crunched of sweet honey roasted almonds. Not only is it stunning to look at but this beauty has got the goods to back it up. Not to mention how easy it is to throw together – just roast the bell peppers on an open flame or throw them under the broiler. Set aside and let it steam in its own heat, then peel, de-seed and season with vinegar, olive oil, salt and pepper then top with goat cheese and almonds. Not too difficult at all and well worth it for the taste of it all. No more dull and lifeless vegetable side dishes – this is a plate of food meant to impress.
Eat your greens and reds, yellows and oranges! Eat the rainbow.
What do you think of when you think of vegetables? Do flashbacks of your childhood spring up? A stern parent pointing their finger at you while threatening no dessert if you don’t finish your greens? Does your imagination conjure up something dull, lifeless and tasteless? Something frozen or from a can? Something you eat first so that you can get it over with?
What a tragic way to remember vegetables especially since there is so much variety and different ways to bring out the flavor in each and every morsel. In my opinion, some veg is overlooked while others are overused (asparagus, cauliflower, broccoli). No disrespect to the ever-popular vegetables du jour but sometimes I need a little bit more pizzazz. Wow me with something different.
Roasted red bell peppers seasoned with balsamic vinegar and olive oil then topped with crumbles of goat cheese and crushed honey roasted almonds. #sidedish #vegetarian #healthyrecipes #vegetables #roasted
- 2 red bell peppers
- 1–2 oz (25 – 50 g) of French Goat’s Cheese (aka chevre)
- a handful of honey roasted almonds (lightly crushed)
- 1–2 tbsp of extra virgin olive oil
- 1–2 tbsp Balsamic vinegar
- salt and pepper to taste
- Wash and dry the red bell peppers. Blister peppers over high heat either over an open flame on the grill or do what I do and put it under the broiler.
- When the skin has blistered and browned from the high heat, remove from heat. Wrap peppers up in a paper bag or put them in a lidded container. Close up bag or container and let steam.
- When peppers are cool to the touch, remove stem, seeds inside and skin.
- Cut into quarters.
- Drizzle with balsamic vinegar and season with salt and pepper.
- Place red pepper strips on a plate and top with crumbled chevre, crushed honey roasted almonds and a swig or two of extra virgin olive oil.
- Category: starter, side dish, vegetarian
- Method: roasting
- Cuisine: Western
Keywords: side dish, roasted, vegetables, red bell peppers, vegetarian, cheese, almonds
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