Oven-roasted peppers, za’atar oil
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.
- Preheat oven to 375 degrees F.
- Wash peppers. Cut in half lengthwise. Remove core and seeds.
- 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.
- 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.
- 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
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