Garlic Scape Marinated Roasted Red Peppers

marinated roasted red pepper open face sandwiches

Grilled slices of Tuscan bread. Thin slices of fresh mozzarella, melted onto it. Garlic scape marinated roasted red peppers.

Hang on, I need to wipe away the drool. This open faced sandwich was so good.

I ate this for lunch last week, whipping it up in  just a few minutes over the grill. It’s a perfect summer dish. Served with a salad and it’s a whole meal — a light dinner even.

Making this is so simple. You brush the bread with olive oil (or spray it) and then grill for a few minutes until it starts to brown. Then you flip the bread and top with the cheese. Grill it for a few more minutes until the mozzarella starts to lose its shape. Then you top it with the marinated red peppers and cook for just a minute or two more. Remove from the heat and enjoy.

roasted red peppers in jar2

As for the peppers, they start with Garlic Scape Vinaigrette (a new recipe I developed for Tablespoon). It’s simple to make and is fabulous over salads or for a marinade like with these peppers. If you aren’t familiar with garlic scapes, they are the curly tops of fresh growing garlic. They are available right now, so if you see them, pick ‘em up (and freeze extras).

Of course, if you can’t get garlic scapes, any vinaigrette will work in this recipe. But I really have to recommend using the garlic scape vinaigrette.

marinated roasted red peppers in jar

Anyway, you mix up the vinaigrette with roasted red peppers, like the recipe for making roasted red peppers on the grill that I shared last week. Close the jar, chill for a day and then they are all ready to go.

Once that’s done, they can be used on everything from salads and sandwiches to crostini. Look, I wouldn’t normally ask you to make three recipes (roasted peppers, garlic scape vinaigrette and these marinated peppers) to get to the final dish … but this time, it’s totally worth it. Swear.

Have you had garlic scapes?

Garlic Scape Marinated Roasted Red Peppers
serves 8

2 roasted red peppers, peeled and cut into slices
1/2 cup Garlic Scape Vinaigrette

Add the red peppers and garlic scape vinaigrette to a pint canning jar. Cover, seal and shake well to mix.

Cover and chill for at least 24 hours before using.

Comments

  1. says

    Oh my goodness, that looks delicious! No more bread or cheese for me, but the vinaigrette and roasted peppers are definitely making it into my kitchen. Now to find some more scapes since I used all our up…

  2. says

    This recipe looks fantastic and I love your photos! I am actually hosting a garlic scapes linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!

    -m

  3. says

    Sarah,
    Thank you for sharing this recipe with me for my Garlic Scape Recipe Round Up! It’s now live, and I’m so inspired I cannot wait for my scapes to appear.
    That vinaigrette sounds like the perfect thing to toss with grilled mushrooms!

    Thanks!

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