Bell Peppers with Almonds and Raisins

Jill Melton

This Spanish inspired side dish is a riff on Romesco sauce without the roasting and peeling of the peppers and pureeing into a sauce. A quick sauté of sweet peppers, at their peak in the fall, with slivered almonds, garlic and golden raisins and a splash of balsamic, makes an earthy robust side to roast chicken, beef or fish.

    Ingredients

    • 2 tablespoons olive oil
    • 4 sweet red, yellow or orange bell peppers, cut into strips
    • 2 cloves garlic, chopped
    • 1/4 cup slivered almonds
    • Kosher salt and pepper
    • 1/4 cup golden raisins
    • 2 tablespoons good balsamic or sherry vinegar
    • Fresh parsley, chopped

    Preparation

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    1. Heat olive oil in a heavy skillet. Add bell peppers and sauté until browned and tender about 10 minutes. Add garlic and almonds, salt and pepper, sauté 5 minutes. Add raisins and balsamic and sauté 5 minutes. sprinkle with fresh parsley and serve.
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