Roasted Peppers with NectarinesMirabelle Marden
Sweet nectarines balance the earthy green peppers in this colorful side.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 pounds Anaheim chiles (about 9), halved, cored, cut lengthwise into 1" strips
2 pounds green bell peppers (about 5), halved, cored, cut lengthwise into 1" strips
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt plus more for seasoning
1/2 teaspoon sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Freshly ground black pepper
2 pounds ripe nectarines (about 5)
1 tablespoon fresh lemon juice
Ingredient info: Anaheim chiles, also known as California chiles, are available at many supermarkets and at Latin markets.
Preparation
Step 1
Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
Step 2
Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
