Roast Red Pepper and Potato Napoleons
- 4 small red bell peppers
- 2 large Yukon Gold or other all-purpose potatoes
- Olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup Basil Pesto (see recipe below), thinned with a little olive oil
- Fresh basil leaves for garnish
|
Roast the peppers over an open flame or under the broiler, turning often, until the skin is blackened on all sides. Place them in a paper bag, seal the bag, and let steam for 5 minutes. Remove the peppers from the bag and cut lengthwise in half. Scrape the charred skin from the peppers and remove the stems and seeds. Set aside. Preheat the oven to 425°F. Cut 4 large 1/4-inch-thick round slices from the center portion of each potato (you can cook the remaining potatoes and reserve for another use). Place the potatoes on a lightly oiled baking sheet, brush the tops with olive oil, and season with salt and pepper. Roast, turning once, until soft, about 20 minutes. To assemble, place 1 slice of potato on a plate and top with a bell pepper half, another slice of potato, and another bell pepper half. Repeat the procedure on three more plates to make 4 stacks in all. Surround each with a drizzle of the pesto sauce and garnish with basil leaves. |
