Recently I've been addicted to roasting red peppers and then combining them with caramelized onions, eringi, a cheese and olives.I wash the red peppers then put them into a 220C (425F) oven for 40 minutes. I've seen recipes which instruct you to coat them with oil before baking, but I don't. The oven does all the work and all I have to do is wait to peel them (oh, I do turn the peppers over halfway through). The peppers get so sweet and tender!
Last week, one dinner was a veggie wrap. I steamed some thinly sliced cabbage, then on a tortilla I added the cabbage, some caramelized onions, kalamata olives, feta cheese, roasted red pepper and eringi mushrooms....mmm.For yet another dinner, it was my first time making a savory tart.
With a defrosted puff pastry sheet, I cut it in half then pricked it with a fork leaving a border.
.JPG)
I added goat cheese, caramelized onions, kalamata olives, roasted red peppers and eringi. I baked it for 30 minutes in a 200C (400F) oven.As I was eating the tart, I wondered why I hadn't tried making this before...it was so delicious!
Flaky pastry plus that combination of flavors that I am hooked on at the moment....yummy! I paired it with a green salad and it was a simple, yet delicious dinner.
And on yet another night, we had goat cheese, eringi, caramelized onions, roasted red peppers and red leaf lettuce toasted on a tortilla like a pizza.Toasting the tortilla in the oven, the edges get really crispy....mmm.
Is there a flavor combination that you are hooked on at the moment?
Yum! You make me want to go roast peppers right now. ;-) Love the savory tarts with puff pastry. never used it much until I started doing Barefoot Bloggers (Ina Garten loves her puff pastry!) My constant combo that I always go back to in some way is lemon and capers--whether on fish or pasta or anything,I love it.
ReplyDeletelemon and capers is a great combo Deb :) I hope to try that more this summer!
ReplyDeleteWho wouldn't be addicted?! It's all gorgeous!
ReplyDeleteFlavour combination I love, besides peanut butter and jelly, creamy brie on Scottish oatcakes. Slightly stinky, runny, creamy cheese on toasted oatieness, crumbly biscuits. Heavenly. Add a wee dash of honey and it's sublime.
The wrap and the tart look really good. I love goat cheese and all those veggies a must try again. Kat you have such great foodie ideas!
ReplyDeletemmm oatcakes! will have to try them with brie the next time I have some, thanks for the tip Lyvvie :)
ReplyDeleteThanks Laura :)
Take care you two.
Kat
I am praying that my red and purple bell pepper seedlings will grow to give me a decent harvest (please no more hail). Love bell peppers (especially the red ones) but in Hawaii they were like what? Almost 6 bucks a pound? Ack!!
ReplyDeleteooh purple bell pepper Rowena, that will be interesting to see (crossing my fingers on the weather for you!) I buy 3 red bells for 298 yen (about US$2.98). Why was it always so expensive in Hawaii?!
ReplyDeleteTake care.
Kat
LOVE these veggie recipes kat! And I just happen to have a box of puff pastry in the freezer. :) I wish the red bell peppers were that price here. I never buy them because they are so expensive. But now this is the second recipe I want to make with red bell peppers...maybe I'll check out Costco for prices!
ReplyDeleteThanks Lori, I know the price in Hawaii is super high! Hope you are able to find some reasonably priced peppers.
ReplyDeleteTake care.
Kat
Hey Kat,
ReplyDeleteI just got back from Costco. They had a very reasonably priced bag of mini peppers that I bought. They look closer in size to the Japan types and come mostly in orange and red. Yay, happy! :)
That is so cool Lori, glad you were able to find reasonably priced peppers.
ReplyDeleteTake care.
Kat
Roasted peppers are something we usually have in our fridge, too. They're so versatile, as you've shown here!
ReplyDeleteI am going to have to roast more soon Manju :)
ReplyDeleteTake care.
Kat