On 10/11/2025 at 8:00 PM, FrogPrincesse said:A friend had a tapas party and I thought it would be fun to cook from this book that I borrowed from the library. I made two dishes which were very well received. The first one was the classic roasted bell peppers with sherry vinegar. I have had lots of versions of this dish in the past; what sets this one apart is its attention to detail with the careful build of layers of flavors. The bell peppers are roasted (I did mine on the barbecue), peeled and deseeded, cut into strips. The Spanish olive oil is infused with sliced garlic for 1 minute until the garlic turns brown. Then the bell peppers are gently cooked in a covered pan in the garlic-infused olive oil with a little bit of water for about 30 minutes. The sherry vinegar is added at the end as well as some parsley (the picture in the book shows rosemary for some reason).
It's delicious as is, on a slice of bread, or in sandwiches. and the oil/vinegar mixture is great in everything.
Delicious. It is worth make them in a huge baking tray and froze them in individual portions. They are delicious. They go well as a side dish with everything.
