Ingredients with Measurements:
- 2 red bell peppers, roasted, peeled, and sliced
- 2 large onions, sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and place the red bell peppers on it.
3. Roast the red bell peppers in the oven for 20-25 minutes or until the skin is charred and blistered.
4. Remove the baking sheet from the oven and let the peppers cool for a few minutes.
5. Once the peppers are cool enough to handle, peel off the skin and remove the seeds. Slice the peppers into thin strips and set aside.
6. In a large skillet, heat the olive oil over medium-high heat.
7. Add the sliced onions and sauté for 5-7 minutes or until they are soft and translucent.
8. Add the minced garlic, smoked paprika, dried thyme, cayenne pepper, salt, and pepper to the skillet. Stir to combine.
9. Cook the onion mixture for an additional 5 minutes or until the garlic is fragrant.
10. Add the sliced roasted red peppers to the skillet and stir to combine.
11. Cook the piperade for an additional 5-7 minutes or until the peppers are heated through.
12. Remove the skillet from the heat and stir in the red wine vinegar and chopped fresh parsley.
13. Serve the piperade hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 110
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 110mg
Total Carbohydrates: 13g
Dietary Fiber: 3g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- Fresh thyme can be used instead of dried thyme.
- Apple cider vinegar can be used instead of red wine vinegar.
Variations:
- Add sliced chorizo or cooked chicken to the piperade for a heartier meal.
- Top the piperade with a fried egg for a delicious breakfast or brunch dish.
Tips and tricks:
- To save time, you can use jarred roasted red peppers instead of roasting your own.
- Make sure to slice the onions thinly so they cook evenly.
- The piperade can be made ahead of time and reheated before serving.
Storage instructions:
- Store the piperade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the piperade, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the piperade in a shallow bowl or on a platter.
- Garnish with additional chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
- Sliced green onions
Pairings:
- Serve the piperade with crusty bread or toast.
- Pair with a green salad for a light meal.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the onions are browning too quickly, reduce the heat to medium-low and add a splash of water to the skillet.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Piperade is a traditional Basque dish made with sautéed onions, peppers, and tomatoes.
Flavor profiles:
- Smoky, sweet, and slightly spicy.
Serving suggestions:
- Serve the piperade as a side dish or as a main course with additional protein.
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Region: French