Sure you love food trucks! You can’t do that all the time. Here’s a quick and easy way to get eats!
Round up your friends, grab a baguette (or two!), and settle in; it’s picnic season! Whether you’re headed to the beach or the park, when it comes to picnicking, you need foods that can hang out with you. Instead of packing a tupperware full of greens, think marinated vegetables or a grain salad that will stand up to dressing …and the sun.
My back pocket picnic food of choice? Roasted bell peppers. Tear off a piece of bread, top it off with some peppers and you’re set for lunch or a sunset snack. Yes, we know you can find bell peppers bottled up at the grocery store or pre-made at the antipasto counter, but there’s such a difference when you make them yourself, trust me!
My time-saving tip, when you do make them, make a big batch, and have them ready to go for when you need them next. They keep well in the fridge for a couple weeks as long as they are covered in their own juices. Not only are they great simply marinated for picnics, but they can easily be dressed up with a just a few dollops of strained greek yogurt, quick pickled onion (just soak sliced red onion in a little rice vinegar for five minutes), and a sprinkle of aleppo pepper in case you’re asked to bring a dish for the post-beach bbq.
3 large red, yellow, or orange bell peppers
1 tablespoons olive oil
1 small clove garlic, finely chopped
½ teaspoon good quality vinegar (I prefer rice or red wine vinegar)
½ teaspoon chopped parsley, optional
Preheat grill. Place bell peppers on warm grill. Grill, turning occasionally, until skins are blackened in spots and blistered all over, 12–15 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes.
Peel and seed peppers; cut into quarters. Toss peppers in a clean large bowl with olive oil, garlic, ¼ teaspoon of salt, vinegar. While it’s not necessary, before packing your peppers up to go, garnish with parsley.
Enjoy Your Picnic!