During my recent trip to Scottsdale, AZ, for work which included a day trip to Sedona and enjoy the ridiculously amazing weather and the gorgeous red rock landscape with my very sweet Filipino aunty of a cubicle mate, Lourdes. If you’re following my gastrogasmic adventures on the accompanying Facebook page you’ll have seen some of the incredible meals from that trip.
One of those meals followed me home when, a few weeks ago, Lourdes showed me that she had attempted to make these roasted sweet peppers we had ordered for lunch at a small resort in Sedona. She shared one with me and regardless of what they say about food always tasting better on vacation it’s very difficult to mess up oven-roasted mini sweet peppers. The one thing she hadn’t been able to get was the aioli. I was so inspired that I decided to stop by the Aldi that just opened up down the road (bringing back some fun memories).
My own method for cooking up these little babies is to
- Toss with (very little) avocado oil or olive oil,
- sprinkle with some coarse salt and fresh ground pepper,
- You can also add a sprinkle of garlic powder if you want a little extra something,
- Roast on a baking tray at 400 F for 20-30 minutes turning about halfway through (fair warning I like them lightly charred so adjust the time as desire).
Simple right? And unlike some other roasted vegetables these taste really good on their own with very little help. But if you’re looking for something to go with them you can mix this aioli up:
- Crush 1 large clove of garlic into a small bowl,
- Add about a teaspoon of lime juice and a teaspoon of harissa,
- Mix in a heaping spoonful of mayonnaise (or I use vegenaise) and an equal amount of sour cream.
Alternatively, and I’ve done this a couple of times, you can just use a butter knife to cut through one side of the pepper and put about a 1-2 teaspoons worth of goat cheese and just consume that heck out of those babies!