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Served with chicken meatballs or used as a sandwich topping, roasted peppers dress up a meal. To brighten flavors and extend the refrigerated shelf life, add a small amount of Fresh Plum Concentrate.
Yield: 545 g / 6 cups
680 g / 1 1/2 pounds bell peppers, red, orange, and/or yellow (about 4 peppers)
170 g / 6 ounces fennel, trimmed and sliced (about 1 bulb)
30 g / 2 tablespoons extra virgin olive oil
10 g / 1 tablespoon capers, soaked, drained
100 g / 1 cup yellow onion, sliced
2 g / 1/2 teaspoons fennel seeds
1 g / 1/4 teaspoons red pepper flakes
3 g / 3/4 teaspoon salt
30 ml / 1 tablespoons red wine vinegar
15 ml / 1 tablespoon Fresh Plum Concentrate
Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
Put the peppers on the prepared sheet and roast for 15 minutes. Turn the peppers and roast them until the peppers are charred and soft, 15-20 more minutes.
Return the peppers to the bowl, cover tightly with plastic wrap, and let sit for 10 minutes. Remove the skins, core, and seeds, and slice the peppers into strips.
In a skillet over medium heat, warm the olive oil. Fry the capers briefly, then stir in the onion, fennel, fennel seeds, red pepper flakes, and salt. Cook until the onions are soft, about 5 minutes.
Add the vinegar and concentrate and stir in the peppers. Cook for a few minutes to evaporate the liquid, then taste for the seasoning, adjusting with more salt or vinegar as needed. The peppers can be served warm or at room temperature or stored in the refrigerator for up to 2 weeks.