Ingredients
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4 red Bell Peppers
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8 Beetroot
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8 large ripe Tomatoes
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4 Red Onion
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4 tablespoons Olive Oil
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½ cup fresh Corn
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2 tablespoons fresh Lemon Juice
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Salt
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Freshly ground Black Pepper
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3 Scallions
Directions
Red is happy. Red is joyous. Red is roasted sweet beets, succulent smoky ripe tomatoes, crunchy onions, and smooth peppers. Add summer corn and scallions (for a touch of yellow and green).
Steps
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1
Done
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Preheat the broiler. |
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2
Done
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Flatten the bell pepper halves slightly with the palm of your hand. Lay the halves, skin side up, in a single layer on a small baking sheet. Broil about 3 inches from the heat until the skins are charred, 12 to 15 minutes. Remove the peppers from the broiler and place them in a paper or plastic bag. Close it tight and let the peppers steam for about 15 minutes. Then slip off the charred skin and set the peppers aside. |
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3
Done
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Preheat the oven to 350°F. |
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4
Done
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Wrap the beets individually in aluminum foil and place them on a baking sheet. Arrange the tomatoes and onions on a second baking sheet and brush them with 2 tablespoons of the olive oil. Place both baking sheets in the oven and roast until the vegetables are tender, about 1 hour. Much of the liquid from the tomatoes will have evaporated and the onions will be lightly browned. |
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5
Done
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Meanwhile, bring a saucepan of water to a boil over high heat. Add the corn and cook for 1 minute. Drain into a colander, rinse under cold water to stop the cooking, and set the colander aside to drain. |
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6
Done
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Remove the vegetables from the oven and set them aside to cool. When the beets are cool enough to handle, unwrap them and slip off the skins. Cut them into quarters. |
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7
Done
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To serve, arrange the peppers, beets, tomatoes, and onions on a large platter. Drizzle with the remaining 2 tablespoons olive oil and the lemon juice, and sprinkle with salt and pepper. Sprinkle the corn and scallions over the top. |
