Roasted Peppers with Nectarines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sweet nectarines balance the earthy green peppers in this colorful side. 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 |
Directions:
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.
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.
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