Roasted Peppers + Tomatoes Provençal

Happy Friday!  The first week of school has come to a successful close.  I enjoyed having some time to myself and got a few things done that I just didn’t have time for over the summer.

Now that I have a little more time, I am going to try to hit two French Fridays with Dorie recipes each week for a while.  I missed a few over the summer, and I really don’t have many of the older recipes to catch up on, so I want to start cranking them out!

This week I made two easy and delicious summery side dishes: Roasted Peppers and Tomatoes Provençal.

Roasted Peppers

Roasted Peppers

We love roasted peppers.  My husband buys jars of them all time time for snacking on.  I don’t know why I don’t make them more often, because homemade tastes so much better and they really aren’t a lot of work.

Dorie’s version is pretty classic.  Roasted peppers drizzled with olive oil and scattered with garlic and fresh herbs.  The big difference is the cooking method.  I have always charred my bell peppers under the broiler, but Dorie has us roast them in a 425°F oven.

Roasted Peppers and Chicken

These peppers were tasty!  I used basil from the garden, but you can also use parsley, rosemary, and/or thyme.   I served mine as a side dish to Grilled Spatchcocked Chicken (except I had to roast the chicken due to an unexpected thunder storm).  A delicious dinner!

Tomatoes Provençal

Tomatoes Provençal

The FFWD group made Tomatoes Provençal last month.  I chose to wait so I could use garden tomatoes.  It was worth the wait!

This is a very simple, but impressive, side dish.  Tomatoes are halved and placed in a baking dish.  Season with salt and pepper, top with diced garlic and herbs (again, I used basil from the garden), then drizzle with olive oil.  Roast in the oven until tender and delicious!

If you look at the picture above, you can see that I served these tomatoes with leftover Roasted Peppers, as well as a chicken salad made from the leftover chicken.  Another winner of a dinner!

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13 Comments

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13 responses to “Roasted Peppers + Tomatoes Provençal

  1. Both recipes sound like something I need to make. Nice and simple and delicious!

  2. These were both winners, weren’t they? I love the dinner you made with the leftovers – perfect for summer.

  3. Looking great! I’ve also got homegrown tomatoes in my garden and I’m going to try this recipe for sure!

  4. These were both winners in our house! Your dinner looks wonderful! My tomatoes are also coming in…maybe it’s time for a do-over! Happy weekend, Karen!

  5. What a perfect pairing for this time of year!

  6. Wow – you ended up with some great Dorie combos ! I need to make up that tomato recipe as well and you have really inspired me to knock it out before tomato season is over ! I did enjoy making up another pepper recipe too this week. And yes, homemade is better by far and thankfully easy in this case.

  7. Emily

    Both FFwD recipes look FAB and the meal combo too!

  8. We don’t start school until August 25. I am looking forward to the structure of the school year:) We loved both of these too. I should try doing more than one recipe a week since I joined the group so late.

  9. I feel like I’ve been lazy this week for only making the peppers! It seems like a lot of people were playing catch up.

  10. Two great dishes Karen and they look tasty! I remember the days of having kids at home and school starting and feeling happy to be alone in the house for a few hours. Now I’m giddy anytime I can get my kids in the house for a few hours!!! That seems what motherhood is all about, or at least for me. Wanting a break and then wanting the kids back!

  11. How great that you’re going to use your little extra free time to catch up with Dorie recipes. The tomatoes Provencale were a favorite of mine also. And, those peppers. I have never made them myself either and the difference in taste was amazing. Glad you enjoyed. No more jarred peppers at my house either.

  12. Great use of those summer vegetables (so bright and colorful) and I like the chicken salad! Great use of the leftover chicken.

  13. Those roasted red peppers are so versatile and bright!

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