Picking Up Where Peter Piper Left Off
Using your fingers, brush off and discard the black bits of skin -- the skin will come off quite easily. (You may wish to use disposable gloves because colored peppers will stain the skin slightly.) Do not rinse the peppers under running water, as you'll lose some of the flavorful oils released during grilling.
Place the peeled peppers in a bowl, cover with plastic wrap and refrigerate. They will keep for a couple of days. The peppers may release some more liquid; this is okay. To keep for up to 10 days, pack the peppers into a jar, cover with olive oil and a squeeze of lemon juice, cover tightly and refrigerate.
Makes about 6 cups
The robust, smoky flavor of grilled vegetables lends a distinct edge to this ratatouille. Serve as a side dish to grilled meat or as a topping for grilled bread.
1 Italian eggplant, ends trimmed, sliced 1/2-inch thick
1 red onion, sliced 1/2-inch thick
1/3 cup olive oil, plus additional for grilling
2 large bell peppers (1 red, 1 color of choice), grilled or roasted, peeled and diced (see preceding recipe)
2 tablespoons minced fresh oregano
2 tablespoons minced fresh thyme
2 tablespoons balsamic vinegar
1 clove garlic, crushed
1 1/2 cups halved cherry tomatoes
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