Serve this at room temperature as a side dish for anything Nicoise or Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl of yoghurt, a bowl of chopped onion, some black olives, radishes, and pistachios, and lots of warm pita bread. Or use it with sautaeed garlic and pitted black olives and a little reduced white wine as a spaghetti sauce.
Now. Here is the real point about this recipe: These roasted peppers are insanely delicious, smooth and unctuous and aromatic, and yet they contain absolutely no calories. A full-sized red pepper is only 15 calories.
Of course I could lose weight if I never ate more than three tablespoons of anything. Any fool could do that. But I don't want to confine myself to three tablespoons. Perhaps my tastebuds work more slowly that other people's. I don't seem to get the hang of what I'm eating till the second serving, or sometimes the third.
At the same time, I want things that are really voluptuous and good to eat, full of interesting, complicated flavors that will satisfy me and make me feel happy and rewarded. Again, any fool could lose weight by eating celery stalks and carrots. Unfortunately, any number of carrot sticks over six makes me grumpish, and raw celery turns me positively surly in short order unless accompanied by delicious, fattening sour cream and cream cheese.
Time: 15 minutes preparation, several hours aging.
Precision: no need to measure.
Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA email@example.com -or- decwrl!decsrc!mcvl Recipe last modified: 6 Jul 87 Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.