Roasted Peppers with Parsley Croutons Recipe
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The croutons in this vegetable side dish are crisp on the outside, soft on the inside. Make extra to toss over roasted vegetables, salads, or a favorite casserole.
Ingredients
- 6 red, yellow, green, and/or orange sweet peppers
- 1 anchovy, minced*
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 to 3 slices crusty country bread, cut into 1-inch cubes (4 cups)
- 2 oz. crumbled goat cheese (chevre) or feta cheese (optional)
- 1/2 cup fresh Italian (flat-leaf) parsley leaves
- 1/4 tsp. coarse salt
- Preheat oven to 425 degrees F. Halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut side down, on a large foil-lined baking sheet. Roast peppers for 20 to 25 minutes or until skins are blistered and dark. (Or broil 4 to 5 inches from heat for 10 to 15 minutes.) Carefully bring foil up around pepper halves to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin. Cut peppers in 1/2-inch-wide strips; transfer to a serving dish.
- Meanwhile, for croutons, in a large skillet heat anchovy and garlic in hot oil over medium-high heat until garlic just starts to brown. Add bread cubes to skillet. Cook about 8 minutes, until lightly browned, stirring occasionally. Sprinkle croutons on peppers. Top with cheese. Sprinkle with parsley and salt. Makes 8 servings.
- To substitute bacon for the anchovy, in a large skillet cook 2 slices bacon until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels. Crumble bacon; set aside. Add 2 tablespoons olive oil to drippings; cook garlic and croutons as above. Assemble as above, sprinkling crumbled bacon on top.
- Calories 125, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 169 mg, Carbohydrate 13 g, Total Sugar 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 291%, Calcium 2%, Iron 6%.
- Percent Daily Values are based on a 2,000 calorie diet
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