About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Reni says

    I have a suggestion instead of waiting two hours to marinate you could do this: Boil the oil for a minute or two and then add garlic, chopped parsley and let it heat for a few minutes and then pour it over the peppers and add a hand of crushed nuts( I usually use hazelnuts or walnuts). Stir it well, add salt and let it cool for a few minutes.

  2. Cheri Mayell says

    4 stars
    Really lovely sweet peppers, I did notice some of my peppers flesh were a little on the thin side. The red for instance very thin, but the orange & yellow were a lot thicker. Would be interested to know the best variety to choose for roasting. I think a more substantial pepper would give a better result. The taste was good though. If you go the bother to doing this I think you want a good result. Tasty & sunny!

  3. Barbara says

    5 stars
    I found this recipe searching the internet for recipes for roasted peppers, as I had just brought home fresh peppers. It was amazing!!! My husband loved it too and suggested that I make it again and put it over hamburgers. This recipe will definitely be made many, many times.

  4. Christa Ritchie says

    I am so happy with your directions ! Have never seen such awesome detail in “how to”, especially for a novice like me who is trying many new foods and methods for the first time ! Thank-you !!

  5. Maya says

    can this be made a day in advance and kept in the fridge? it would be helpful if on some of your recipes you can mention what part can be done ahead of time..especially as winter approaches and Shabbat comes in early. Anything I can make on Thursday evenings makes it much easier.

    • Tori Avey says

      Hi Maya, yes, this salad can be made in advance and kept in the fridge. It will actually taste even better the second day, after the flavors have had a chance to marinate.

  6. Miriam Sinai says

    4 stars
    This has been one of my favorite recipes! I am Moroccan and I have a different twist to this recipe.
    After broiled/baked and then Once I peel off the skin, I slice the skinless pepper in pieces and put them on baking sheet with parchment paper and I bake them AGAIN for 20 min at 250-275.
    I may spray olive oil on them. What this does is caramelizes them. They become so sweet.
    I then add my olive oil and crushed garlic and a little bit of salt.
    The sweet and salt and garlic is an amazing combination!

  7. CLARA says

    I wanted to make the cooked tomato dip and found your site…. not only is it full of info but the photos and instructions are a pleasure… like art!!!! thanks so much… clara koss

  8. Johanna says

    5 stars
    Hi Tory,
    This is one of the many recipes I have tried from your blog and its simply delicious (and easy). Thank you for giving this novice (“nice little Jewish girl”) cook new recipes to try!

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