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Roasted Peppers with Pine Nuts and Parsley
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Roasted red and yellow peppers with olive oil, garlic, golden raisins, and pine nuts - a delicious and simple appetizer or side dish.
Ingredients:
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 ounces pine nuts
  • 0.33333334326744 cup golden raisins
  • 1 clove garlic, minced
  • 0.5 cup chopped fresh parsley
  • 0.5 cup olive oil
Instructions:
  • Preheat the broiler and adjust the oven rack to 6 inches from the heat source. Line a baking sheet with foil. Halve the peppers, remove stem, seeds, and ribs, then place cut side down on the sheet. Broil until skin blackens, about 10 minutes. Transfer peppers to a bowl, cover tightly with plastic wrap, and let steam for 20 minutes. Peel off skins after they cool.
  • Toast the pine nuts in a dry skillet over medium-low heat, swirling constantly until light tan and fragrant, 1 to 2 minutes. Transfer to a bowl to avoid overcooking.
  • Cut the roasted peppers into strips and place them on a serving platter in a decorative pattern, alternating between red and yellow. Top with toasted pine nuts, raisins, garlic, and parsley. Drizzle with olive oil and season with salt and black pepper to taste.

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