Roasted Red and Yellow Bell Peppers with Shaved Celery Heart
Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time

This is a nice appetizer for a summer day when the grill is going. When there is no grill going, place the peppers on a wire rack over a burner on high heat and roast until their skins blister black on all sides, turning occasionally with tongs. Remove the peppers and place in a paper or heavy plastic bag to steam for 20 minutes, which will make them easier to peel. When cool enough to handle, rub off as much blackened peel as you can and remove the seeds by rubbing with a paper towel (to avoid washing away flavorful juices) or by rinsing under running water (to remove more easily). The celery you don’t use in this preparation can be used for Sweet and Sour Celery (see below).

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

4 red bell peppers, roasted until the skin blisters black, skin discarded, seeded, cut into 1/4-inch thick slices

4 yellow bell pepper, roasted until the skin blisters black, skin discarded, seeded, cut into 1/4-inch thick slices

1 celery heart, very thinly sliced

3 scallions, white part only, thinly sliced

16 green olives

Extra-virgin olive oil

Balsamic vinegar to taste (optional)

Salt and freshly ground black pepper to taste

Arrange the bell peppers attractively on an oval platter.  Spread the sliced celery heart and scallion in the center.  Garnish with the olive and sprinkle with olive oil, balsamic vinegar, if using, and salt, and pepper.

Variation: 

Note: 

Posted: 12/11/2006

Referenced Recipes:

Sweet and Sour Celery