Oven-roasted peppers, za’atar oil

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By Dr. Ronald Hoffman

For me there are few spices as evocative as za’atar, which strongly summons my days of wandering the old city of Jerusalem. Khaki-hued, za’atar is a mixture of hyssop, ground sumac, and sesame seeds. It is earthly and addictive, with a curious Mediterranean air. Nutritionists make no health claims for za’atar, but I know what it does for the soul.



Serves 8

8 very large red bell peppers
4 1/2 tablespoons extra-virgin olive oil
2 tablespoons za’atar (see Note), plus more for garnish.

  1. Preheat oven to 375 degrees F.
  2. Wash peppers. Cut in half lengthwise. Remove core and seeds.
  3. Place cut side down in a large shallow roasting pan. Spoon 3 tablespoons oil over top. Sprinkle with kosher salt and freshly ground black pepper. Roast for 50 minutes, until skins are browned.
  4. Remove from oven. Transfer peppers to a platter. Collect all pan juices and put in a small bowl, adding a little water to the pan and scraping up browned bits if necessary. Add remaining oil and za’atar to pan juices. Add salt if necessary.
  5. Pour over peppers. Serve hot, warm, or at room temperature. Dust with additional za’atar, if desired.

Note: Za’atar is a spice blend available in Middle Eastern food store. Use the green variety from Lebanon or Israel.

Recipe by Rozanne Gold.Healthy 1-2-3
ORDER HEALTHY 1-2-3 from AMAZON.COM

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