If only by the end of summer we as cooks and gardeners felt burdened by our pepper crop; found ourselves dumping our bounty on neighbors' front doors; bemoaned yet another dinner of chiles rellenos.
Imagine if we faced a wealth of glossy -- red! -- peppers every time we walked out to those raised beds. If only so many of us were not still waiting for our green-fruit laden plants to show any signs of ripening.
We can dream, but the good news is that Yotam Ottolenghi has come to the rescue. With just two peppers and a few other ingredients -- fresh basil, capers, mixed greens, and shaved Pecorino -- the master of vegetarian cooking has crafted a late-summer salad filled with texture and flavor. And despite the presence of a few strong characters (capers, Pecorino), the flavor of the peppers permeates every bite.
The trick is that the roasted peppers marinate for at least an hour in a mix of olive oil, balsamic, garlic, and thyme. During this time, the peppers not only absorb these flavors, but also infuse a smoky sweetness into the marinade, which ultimately becomes the dressing for the salad.
These roasted peppers can be used in countless ways, most simply with a loaf of crusty bread and a wedge of cheese. But the salad -- made with nearly equal parts herbs to greens, and laced with slivers of red, pops of green, and stark white cheese shavings throughout -- is stunning. And (with or without a bumper crop of peppers) can be on your table tonight.
Check out the slideshow above to learn how to use up an overload of peppers.
This article originally appeared on Food52: What to Do with an Overload (or Not) of Peppers