This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.

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  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.

  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts

159.5 calories; protein 2.1g 4% DV; carbohydrates 8.4g 3% DV; fat 13.8g 21% DV; cholesterolmg; sodium 4.3mg. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/27/2011
This makes a nice side dish for roasted meat but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/02/2015
Try roasting the garlic then chop and sprinkle it. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/27/2011
This makes a nice side dish for roasted meat but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight. Read More
(9)
Rating: 5 stars
12/27/2011
VERY tasty recipe! I made this for Christmas and the whole family loved it! Read More
(6)
Rating: 3 stars
03/02/2015
Try roasting the garlic then chop and sprinkle it. Read More
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Rating: 4 stars
08/08/2019
I was skeptical but the raisins worked well Read More
Rating: 5 stars
11/28/2015
We love this recipe! Try skipping the raisons & using capers. Read More
Rating: 5 stars
09/13/2020
This was great! Wonderful side dish and compliments ANYTHING. I went the caper route instead of raisin. But I'm not against trying them out next round. Thanks so much for the keeper. Read More
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