| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 2 hr 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 orange bell peppers, halved
- 1/3 cup slivered almonds
- 3 tablespoons chopped fresh mint, plus 1/2 cup leaves
- 3 tablespoons chopped fresh parsley, plus 1/2 cup leaves
- 2 tablespoons sherry vinegar
- 1 small clove garlic, finely grated
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 tomatoes, cut into 8 slices
- 1/2 seedless cucumber, thinly sliced
Instructions
- Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your fingers under running water. Cut each piece in half to make 8 pieces.
- Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley.
- Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsified.
- Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette.
- Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours.
- Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 224 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 504 mg |
Reviews
The name should be Veggie Delight
Just tried this over the weekend for a ladies luncheon, served it as the salad course along with Salmon .. it was enjoyed by all. We discussed that it was a “name this dish recipe” but were to late to enter “tower of luncheon” …
Lovely presentation, & delicious
I love peppers. This recipe was very easy and tasty.