This is from Delicious Dishes for Diabetics.
Our friend Mark tried this the other day and wrote to me afterwards saying:
the peppers and onion you did for us – “salad with an edge” – delicious, but mine was way overcooked. So either my oven is hot, or yours is cool. Have you got a reliable thermometer to check it?
So I did it again a couple of days ago and reduced the oven time to 15 minutes–but kept the same temperature. Meredith thought they were still too charred–not for me though!
The thickness of the peppers is a factor.
These below are a thinner, cone-shaped variety grown locally.
The recipe asks for 220C –which I normally reduce by 10 degrees because I have a convection oven (fan-assisted).
(Next time I cook these, I’ll try them at 200C (fan-assisted) for 20 minutes.)
Thanks Mark–useful feedback!
Here’s a nice gooey slightly piquant salad that profits from the addition of some flaked very fresh feta or goat’s cheese.You could also add a few slices of thin pancetta for the last 10 minutes of cooking.
4 red peppers–cut in half lengthwise, deseeded and cut into strips
1 fresh red chili–not too hot, deseeded and cut into strips
4 tbsp olive oil
1 large or 2 medium red onions--peeled, cut in half and thickly sliced
2 cloves of garlic–peeled and sliced
2 tbsp balsamic vinegar
fresh basil–chopped (if available)
Heat the oven at 210°C (normal oven–this is a CHANGE from the recipe in my book!)/425°F/Gas Mark
- Put the peppers and the chili in a bowl and dribble over 3 tablespoons of oil.
- Turn over and coat them thoroughly in the oil.
- Line a shallow medium-sized oven tray with foil and brush with oil.
- Spread the peppers and chili evenly over the tray.
- Leave in the oven for 20 minutes before spreading over the onion and garlic and cooking for a further 20 minutes.
- Everything should be lightly charred in a nice way, i.e. edible!
- Sprinkle over the balsamic, the torn basil and more olive oil if you like.