It would be really difficult to pick one of the five senses that we have and single out a favorite. I mean they are all equally important right? But I think I would have to single out the sense of smell as the one that can totally transport me to a place of long, long ago. When I was a kid my grandmother used to drag bushels of peppers into the basement and roast them on an old gas stove. The smell would permeate the entire house and I absolutely LOVED it! I love everything about peppers and these days when I roast them over a flame in my kitchen I am immediately transported back to those days in the basement and that wonderful aroma. Usually, after roasting them, I peel off most but not all of the black part, slice them and add garlic and olive oil. I keep them in a jar ready to add to sandwiches and salads or just to eat as a snack. Throw in some chunks of sharp provolone and you have a yummy appetizer!
The dish I am sharing today is made with my favorite….red bells and is super easy and delicious, you can either flame roast or oven roast, both equally wonderful.
First I slice about 6 red bells into 8 slices each, drizzle them liberally with olive oil and add salt, pepper, and oregano. If oven roasting I place them in a baking dish and set the temp at 450. I roast for about 30 minutes, then add capers and roast about 10 minutes longer. I finish them off with grated parmesan and another drizzle of oil and serve. I do these a lot outside in my wood-fired oven (you can also use your grill) and it takes them to a whole new level. For an extra added delight I sometimes add fresh burrata and let that melt over the top then add some toasted bread crumbs made with bread out of the stale bread drawer. Serve with crusty bread and you have instant happiness. Every time I bring these to a dinner party everyone goes nuts and they are gone in minutes!
