A beautiful and easy starter or side dish of roasted red and yellow peppers is drizzled with olive oil and sprinkled with garlic, sultanas and toasted pine nuts.
This makes a nice side dish for roasted meat, but I think that it would also be good with pasta or bruschetta. The sweetness from the raisins adds a wonderful dimension to the taste. I used a toasted butternut squash seed oil for depth of flavor. The flavor improved after marinating overnight. - 26 Dec 2011 (Review from Allrecipes US | Canada)
VERY tasty recipe! I made this for Christmas and the whole family loved it! - 27 Dec 2011 (Review from Allrecipes US | Canada)
We love this recipe! Try skipping the raisons & using capers. - 24 May 2015 (Review from Allrecipes US | Canada)