Tim Foolery

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Roasted Peppers with Capers and Pine Nuts

The Grilled Pork Chop that we made in our Rendezvous Under the Stars class at the Chopping Block was resting on a bed of Roasted Peppers, Capers and Pine Nuts.  This healthy side of veggies was a great compliment to the pork.

Let’s start with the ingredient list and go from there.

This recipe makes 4 servings:

2 Red Peppers
2 Yellow Peppers
2 Tablespoon Capers
2 Tablespoons Fresh Basil – chiffonade
1/4 Cup Pine Nuts
Extra Virgin Olive Oil and Balsamic Vinegar to taste
Salt and Pepper to taste

Heat a gas or charcoal grill over median-high heat.

Roast the peppers by placing them whole onto the grill grates and cook turning occasionally (I often roast peppers on my gas kitchen range — just turn the burner on high and place the pepper directly on the grate over the flame). Cook until all sides are charred.  Place the peppers in a bowl and cover with plastic wrap. Allow the peppers to steam for 10-15 minutes. This is a key process — it allows the charred skin to pull away from the flesh of the pepper.  You can also use disposable plastic containers — you just need an air tight container so the steam won’t escape.

Charred Peppers

Remove the blackened skins from the peppers and discard (compost if you can).  Cut the peppers into strips, removing any seeds and place in a bowl.

Toss the roasted peppers with the capers, basil, pine nuts, olive oil, balsamic vinegar, salt and pepper.

Plate the peppers and top with the perfectly prepared pork chops on top of the peppers and serve.

The peppers, basil and pine nuts blend so well together and make for a great vegetable alternative. This recipe really is quick and sure beats the same old go to everyday vegetable side dish.

What is your favorite vegetable side dish?  Do you often roast peppers?  What do you pair with a lovely piece of pork?

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