This recipe calls for sweet bell peppers, but it's also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. "You play the pepper lottery," Sheamus Feeley says. "Some Gypsies are hot, some sweet, and every now and then, one lights you up, it's so fiery."
More Vegetable Side Dishes
3 red bell peppers
3 yellow bell peppers
2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
How to Make It
Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.
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