Ring My Bell.....Pepper

Bell Peppers are one of our favorite vegetables in the garden. Not only do they give our plot a splash of color, but the fruit itself is full of Vitamin C, E and B6. Red bells are full of phytochemicals and cartenoids which lavish us in anti-inflammatory and antioxidant benefits. Their sweet, vibrant flavor is retained when roasted and lightly cooked, and taste delicious raw, which really make it a diverse and palette-rich food. We are happy to call on bell peppers throughout the year whether you plan to can or freeze them, and hope the below recipe is one you can indulge in with the bounty of your garden at their freshest....straight from the garden now!

Roasted Red Pepper Pesto

• Three Red Bell Peppers

• 1/2 Zucchini

• 3 Cloves Garlic

• 2/3 Cups Pine nuts

• 1/4 Cup Olive Oil

• 1 Tbs Balsamic Vinegar

• 1/4 Cup Fresh Basil

• Salt and Pepper to Taste

• Pinch of Cayenne

Preheat oven to 400 degrees. Slice bell peppers in quarters, slice zucchini lengthwise into quarters. Place peppers, zucchini, and whole cloves of garlic onto baking sheetand roast for about 30 minutes or until peel starts to separate from peppers.While veggies are roasting, lightly toast pine nuts in a pan over low to medium heat. Once slightly browned, remove from heat and allow to cool.Remove peppers from oven and allow to cool slightly. Transfer all ingredients to food processor and blend until smooth. Enjoy over pasta as a sauce or with bread and veggies as a dip.