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Tricolor Peppers with Reduced Balsamic
From: Mike’s Deli and Arthur Avenue Caterers; David and
his father, Michele “Pops” Greco
Makes 4 servings
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1 red bell pepper
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1 yellow bell pepper
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1 orange bell pepper
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2 to 3 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh oregano
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Salt and pepper to taste
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Reduced balsamic vinegar, for drizzling
Preheat the broiler or a grill to high.
Cut the peppers in half and seed and devein them. Brush
them with some of the olive oil. Roast them over the grill
or under the broiler for about 2 to 3 minutes or until
just beginning to color, turning once. Do not overcook
them; they should be al dente, with a hint of crispness.
Slice them into 1-inch-thick strips and toss them with
about 1 tablespoon of the remaining olive oil, the
oregano, and salt and pepper. Serve on a platter and
drizzle with reduced balsamic vinegar.
Tip: David also suggests adding sautéed onions to this
dish, but doesn’t here because “Papa Greco doesn’t like
onions.”
Recipe from The Arthur
Avenue Cookbook: Recipes and Memories from the Real
Little Italy
By Ann Volkwein (Regan Books; August 2004;
$34.95/Hardcover; ISBN: 0-06-056715-5). |
