Week of: August 16, 2010
Download 300 dpi photo
Contact: Alice Bender, (202) 328-7744
Roasted Red Peppers at Any Meal
By Dana Jacobi
for the American Institute for Cancer Research
The abundance of sweet red peppers this summer has lured me to discover how versatile they can be, especially when roasted. In Italy, I have learned to enjoy them as a first course, either as part of an antipasto spread, served simply with just a crisscrossing of anchovies, or even alone, sprinkled with chopped parsley and a touch of lemon juice.
Also, an Italian neighbor here simmers a chopped roasted red pepper in her pasta sauce, where it adds an indefinable depth. She also makes a crunchy salad combining roasted red pepper strips with chopped cauliflower, sliced celery, mushrooms and thin disks of zucchini, all tossed with a zingy red wine vinaigrette seasoned with oregano. Give this a try next time you need a partner for canned tuna.
Since roasted fresh peppers keep for only a few days, I have been playing with other ways to use them, including finely chopping and adding them to tabbouleh. The roasted peppers sold in jars have a completely different taste and texture, but can be used in place of freshly roasted ones in this way, too.
Both home-roasted and jarred peppers also work in this colorful wrap, which includes thin strips of roasted pepper, plus the Mediterranean flavors of Parmesan cheese and spicy harissa, along with a thin egg pancake.
Egg and Roasted Red Pepper Wrap
- 1 large red bell pepper, halved and seeded
- Salt to taste
- 1/4 tsp. each dried basil, oregano and thyme
- 1 large egg
- 1 large egg white
- Olive oil cooking spray
- 2 tsp. grated Parmesan cheese
- 2 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. reduced-fat ricotta cheese
- 1/8 tsp. harissa, or to taste
- 1 low-fat whole-wheat wrapper
Preheat oven to 425 degrees F.
Place pepper, cut side down, on foil-covered baking sheet. Bake until skin is puffed and blistered, 20-30 minutes. Transfer pepper to bowl, cover with plate, and let steam for 20 minutes. Pull off skin from pepper, using your fingers or small knife.
Place pepper on plate. Sprinkle with salt and dried herbs, cover with plastic wrap, and refrigerate overnight, or up to 24 hours.
In bowl, whisk egg and egg white together until well blended. Coat 8-inch skillet with cooking spray, and set over medium-high heat. Add egg, tilting to coat bottom of pan, and cook until egg is set, 1-2 minutes. Sprinkle on cheese and parsley, and cook until surface of omelet looks dull, 2-3 minutes. Slide flat omelet onto plate and set aside.
In small bowl, combine ricotta and harissa. Blot roasted pepper dry using paper towel, and cut pepper into very thin strips.
To assemble wrap, spread ricotta mixture over wrapper, leaving 1/2–inch uncovered around edges. Slide omelet onto wrapper, positioning it near one end. With narrow end of wrapper toward you, arrange 8-10 pepper strips horizontally on top of egg, and starting at end near you, tightly roll up wrapper. Cut rolled wrap diagonally into 3 pieces and serve immediately.
Makes 1 serving.
Per serving: 330 calories, 11 g total fat (3 g saturated fat), 34 g carbohydrate,
20 g protein, 6 g dietary fiber, 420 mg sodium.
Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.
We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at www.aicr.org.All active news articles