Food for Soul

Roasted Red Peppers with Garlic and Vinegar

Roasted red peppers with garlic and vinegar is one of the foods from Turkey we are highlighting in the St. Louis Post-Dispatch Food section. Photo by J.B. Forbes,

J.B. Forbes •

Yield: 6 servings

6 red bell peppers

1 tablespoon minced garlic

¾ cup red wine vinegar

Salt to taste

Fresh thyme leaves

1. Roast the peppers directly over a gas flame or charcoal grill, turning frequently until charred all over. (Alternatively, preheat oven to 400 degrees, line a baking sheet with foil, place peppers on the prepared baking sheet and roast 20 minutes, turn peppers over and roast another 20 minutes until charred and somewhat deflated). Transfer charred peppers to a plastic bag to steam for 5 to 10 minutes. Peel or scrape off the charred skin, remove stem and seeds, and cut lengthwise into 4 or 5 pieces. Put the peppers and any juices in a bowl.

2. Combine the garlic, vinegar and salt. Pour over the peppers and sprinkle the thyme leaves on top. Refrigerate several hours, arrange on a serving dish and serve at room temperature.

Per serving: 45 calories; no fat; no saturated fat; no cholesterol; 1g protein; 8g carbohydrate; 5g sugar; 3g fiber; 6mg sodium; 13mg calcium

Adapted from “Classical Turkish Cooking,” by Ayla Algar

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