CHARRED PEPPERS WITH LEMON RICOTTA AND CUCUMBERS
The smoky charred peppers play well with the cool cucumbers and lemony ricotta. If you can't find Italian frying peppers or just aren't feeling them, grilled eggplant or zucchini would also pair well here.
Provided by Andy Baraghani
Categories Bon Appétit Side Vegetable Chile Pepper Ricotta Cucumber Walnut Lemon Mint Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Quick & Easy Healthy Summer Backyard BBQ
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
- Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
- Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
- Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
- Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MD GSM
[email protected]This dish is so refreshing and flavorful. It's the perfect summer meal.
Jude Chuka
[email protected]I'm not a huge fan of cucumbers, but I really enjoyed them in this dish. The lemon ricotta and charred peppers really helped to balance out their flavor.
Curtis Stell
[email protected]This dish is a great way to use up leftover grilled peppers. I always have a few leftover from grilling season and this is a great way to use them up.
Maya Elsemary
[email protected]The lemon ricotta is the perfect complement to the charred peppers and cucumbers. It's creamy and tangy, and it really brings the whole dish together.
Jahgier Khan
[email protected]I love the smoky flavor that the charred peppers add to this dish. It's a great way to add some depth of flavor.
Saleh Alkhulaifi
[email protected]This dish is so versatile! I've made it with different types of peppers, cucumbers, and herbs and it's always delicious.
TAIYAB TAIYAB
[email protected]I'm always looking for new and exciting ways to cook peppers and this dish definitely fits the bill! The lemon ricotta and cucumbers add a unique and refreshing twist.
Marine Force
[email protected]I made this dish for a vegetarian friend and she loved it! It's a great meatless meal that's packed with flavor.
khan sohaib
[email protected]I'm not a fan of cucumbers, but I really enjoyed them in this dish. The lemon ricotta and charred peppers really helped to balance out their flavor.
Maxamud Cabdisamad
[email protected]This dish is a great way to use up leftover grilled peppers. I had some leftover from a cookout and they worked perfectly in this recipe.
Billy Devine
[email protected]I'm always looking for new ways to use ricotta cheese and this dish definitely fits the bill! It's a great way to add some creaminess and tang to a summer meal.
Sabbir ahmed Seyam
[email protected]I made this dish for a picnic and it was perfect! It's easy to transport and holds up well at room temperature.
Zeeshan sabir
[email protected]I served this dish over a bed of quinoa and it was delicious! The quinoa soaked up all the delicious flavors from the peppers, ricotta, and cucumbers.
notastan12
[email protected]I used a variety of peppers for this dish, including red, orange, and yellow. They all charred beautifully and added a lot of color to the plate.
Katlego Pitso
[email protected]I'm not a huge fan of ricotta cheese, but I really enjoyed it in this dish. The lemon and herbs really brighten it up.
Raphael Esezobor
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor combination.
Roman Ullah
[email protected]This dish was so easy to make! I had it on the table in under 30 minutes. It's perfect for a weeknight meal.
Ahmad Saeed
[email protected]I loved the combination of textures in this dish. The charred peppers were soft and smoky, the cucumbers were crisp and refreshing, and the ricotta was creamy and smooth. It was a really nice contrast.
Liam De Fouw
[email protected]The lemon ricotta was the star of this dish. It was so smooth and creamy, with a bright and tangy flavor that really brought the whole dish together.
Gifty Owusu
[email protected]This dish was an absolute delight! The charred peppers added a smoky flavor that perfectly complemented the creamy lemon ricotta and crisp cucumbers. It was a refreshing and flavorful summer meal that I will definitely be making again.