Roasted Peppers with Nectarines
- 2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1-inch strips
- 2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1-inch strips
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Freshly ground black pepper
- 2 pounds ripe nectarines (about 5)
- 1 tablespoon fresh lemon juice
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 2 pounds anaheim chiles (9)
- 2 pounds green bell peppers (5)
- 2 pounds ripe nectarines, ripe (5)
- Coriander, ground (1/4 teaspoon)
- Cumin, ground (1/4 teaspoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt plus more (1/2 teaspoon)
- Olive oil, extra-virgin (1/3 cup)
- Sugar (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
25 people saved this recipe.
