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Slow Roasted Tomatoes and Italian Sweet Green Peppers Served with Grilled Ciabbata Bread drizzled with a Balsamic Reduction

Posted Jan 01 2012 1:05pm


 
Try this recipe for a delicious and healthy appetizer sure to win over everyone at the table


Slow Roasted Tomatoes and Italian Sweet Green Peppers

Ingredients
15-20 Roma tomatoes, cut lengthwise and seeded
10 Italian sweet green peppers, cut lengthwise, with their core removed
5 unpeeled cloves of garlic
3 tbsp of olive oil
2 tbsp of oregano
6 leaves of basil chopped
Method
1)     Begin by preheating oven to 300
2)     Toss peppers, tomatoes, and garlic in olive oil
3)     Evenly spread out mixture on a foil lined baking sheet
4)     Roast vegetable for an hour and a half or until vegetables become soft and the outer layer of skin becomes slightly charred

5)       let cool for 5 minutes and transfer to a serving platter, garnish with freshly chopped basil
Grilled Ciabbata Bread drizzle with a sweet Balsamic Reduction

 
Ingredients
6 whole wheat ciabbata loaves sliced lengthwise
  3 Tbsp of olive oil
¼ tsp of red pepper flakes
1 tsp of oregano
A Dash of Ground Black Pepper and Sea Salt
2 cups of balsamic vinegar
Method
1)     Fill a sauté pan with balsamic vinegar over medium heat, let sit for 15 to 20 minutes or until it begin to bubble and reduces by at least half
2)     Immediately lower heat to a simmer and let sit for 5-10 minutes
3)     Remove from heat and let cool, at this point you should notice that balsamic vinegar is thicker and coats the back of a spoon, after sitting for several minutes it should form a syrupy consistency
4)     Meanwhile in a small bowl, mix together oil, herbs, and salt and pepper
5)     Brush sliced cibatta with oil mixture and then place face down on a George foreman grill ( or broil in oven until slightly browned and crispy)
6)     Cut Bread on a diagonal to create two triangles
7)     Drizzle Balsamic Reduction over toasted bread and serve alongside roasted tomatoes
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