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Roasted Peppers with Garlic and Herbs

on May 20, 2018
Roasted Peppers with Garlic and Herbs
Prep time:
Cook time:
Total time:
Serves: 4 servings
Peppers are great raw and cooked! This recipe pairs particularly well with grilled chicken or any of our pasture-raised beef steaks. [br][br][cap id=”attachment_9558″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/roasted-peppers-with-garlic-herbs-d105604_horiz-300×169.jpg” width=”300″ height=”169″ class=” size-medium” title=”roasted-peppers-with-garlic-herbs-d105604_horiz”][/url]Photo Credit: Martha Stewart[/cap]
Ingredients
  • 4 bell peppers (red, yellow, or orange), halved and seeded
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp dried oregano
  • Fresh basil leaves, torn
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Place peppers, cut side up, on a baking sheet. Drizzle with olive oil.
  3. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper.
  4. Roast until flesh is tender and skin is blistered in spots (approx. 35 minutes).
  5. Transfer peppers to a platter and top with a small handful torn basil leaves.

 

Red Pepper Relish

on April 5, 2018
Red Pepper Relish
Prep time:
Cook time:
Total time:
Serves: 6.5 cups
You can try serving this as an appetizer with goat cheese and crackers or top your burger or hot dog with it! The sugar added to the recipe cuts out any bitterness you may sometimes taste from the peppers. [br][br][cap id=”attachment_9562″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-5-300×168.jpg” width=”300″ height=”168″ class=” size-medium” title=”download”][/url]Photo Credit: Genius Kitchen[/cap]
Ingredients
  • 2 tsp extra-virgin olive oil
  • 4 medium red bell peppers, diced small
  • 1 medium red onion, diced small
  • 1/2 cup red-wine vinegar
  • 1/4 cup sugar
  • 1 1/2 tsp vinegar
  • Salt and pepper
Instructions
  1. In a medium saucepan, heat olive oil over medium-high.
  2. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften (approx. 6 minutes).
  3. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender (approx. 15 minutes).
  4. Remove from heat and stir in vinegar.
  5. Let cool completely (approx. 1 hour).

 

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