Original Source of Recipe: Adapted from Parade
magazine. It’s attributed to a restaurant in New York City called the Mercer Kitchen. |
Quantities Ingredients
3
|
Red bell peppers
|
3
|
Yellow bell peppers
|
(or 6 bell peppers in any combination of colors)
| |
1/4 c. (generous)
|
Olive oil
|
24
|
Anchovy fillets, soaked in water & rinsed (optional)
|
4-5 cloves
|
Garlic
|
24
|
Red cherry tomatoes
|
24
|
Yellow cherry tomatoes
|
(or 48 cherry tomatoes in any combination of colors)
| |
4 Tbsp.
|
Small capers, drained
|
4 Tbsp.
|
Fresh Herbs (thyme, oregano, tarragon, or any combo)
|
Salt & pepper
| |
Vinegar for serving
|
Preparation Procedures:
1. Preheat
oven to 425 degrees. Cut peppers lengthwise, remove core and seeds.
Arrange peppers in a large, oiled, baking dish, cut side up. Brush
peppers with oil.
2. Arrange
2 anchovy fillets on the bottom of each pepper if desired. Place 1/6 of
the garlic slices in each pepper. For a colorful presentation, place
four red cherry tomatoes in each yellow pepper half, and four yellow
cherry tomatoes in each red pepper half OR mix and match peppers and
tomatoes as desired. Sprinkle some of the capers and some of the herbs
in each. Drizzle with olive oil and season with salt and pepper. Bake
for 35 minutes. Cool to room temperature.
3. To serve, place once pepper half of each color on a plate. Drizzle lightly with vinegar.
3. To serve, place once pepper half of each color on a plate. Drizzle lightly with vinegar.
Yield: 6 servings
Oven Temperature: 425 degrees