Tag Archives: capsicum

Weekly Photo Challenge: Inside

16 Sep

How to picture the inside of something? I first thought of showing the inside of a flower, but I just did that. Various family members offered to open their mouths so I could take a nice photo of their uvulas, but I felt I could surely find something slightly more appealing…. A fruit? A vegetable? I found a tomato outside that had fallen to the ground, with a beautiful hole bored right into the top. If I squinted at just the right angle, I could see all the way inside the tomato.  Unfortunately, my camera was not able to replicate the same feat (did I mention I wish I had a macro lens?). So I turned to the time-honored tradition of rummaging through the refrigerator. And there, in all its glory, was half of a red bell pepper.  I took it outside (ignoring the raised eyebrows of family members who were convinced I had finally gone off the deep end), balanced it on my lap, and took a photo of its insides.

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Recipe: Roasted and Marinated Bell Peppers

21 Apr

Fresh from my trip to Italy and with lots to do to get ready for the work week, I decided to prepare a Mediterranean antipasti-tapas-mezze meal made up of little dishes, simple ingredients, and nice bread. These Roasted and Marinated Bell Peppers are part of that meal, and they can be made ahead — they get better the longer they marinate. You can use all red peppers, or any combination of red, yellow, or orange that suits your fancy. In this case, I used one of each color.  I forgot the parsley before taking the photo, but will try to remember to sprinkle some on top before serving! With or without parsley, this is a nice addition to any Mediterranean multi-dish meal.

Roasted and Marinated Bell Peppers

3 large red, yellow, or orange (or combination) bell peppers
1/4 c. olive oil
2 tbsp. red wine vinegar
1 clove garlic, finely sliced
1 bay leaf
1 tsp. paprika
1 spring onion, sliced
5-6 leaves fresh basil
2 tsp. coarsely chopped parsley

Preparation

1. Turn on broiler.
2. Cut peppers into quarters; remove all seeds and membrane. Place peppers on baking sheet, skin-side up.

2. Broil until skin blackens, then put peppers into container with lid, cover tightly, and let cool.

3. When cool, carefully peel the skin off the peppers, and cut peppers diagonally into thin slices.

4. Add the remaining ingredients to the peppers, stir to combine, and marinate for at least 3 hours (or overnight) before serving.

Adapted from the Australian Family Circle Tapas booklet.

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