Greek mezze platter with thyme roasted red peppers from Make It Ahead: A Barefoot Contessa Cookbook (page 35) by Ina Garten

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Accompaniments: Toasted pita triangles

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Notes about this recipe

  • averythingcooks on December 22, 2019

    I made the roasted peppers to up the "red" on my annual holiday dinner party table. I changed the method slightly & cooked chunks of red peppers under the broiler. I sliced them thinly and served them as a "sorta relish" beside a hearty chicken pot pie. The appetizer had been balsamic heavy so I appreciated the use of lemon juice here. They are simple and delicious and I now have lots of ideas to use/serve them.

  • anya_sf on September 11, 2017

    I made 1/2 platter, which served 3 people for dinner. Omitted the tzatziki but added Greek marinated eggplant and some sliced carrots and cucumbers. I marinated the roasted peppers overnight. The peppers were quite good. The "platter" (well, mine were served in separate, individual dishes) is a great do-ahead entertaining idea, which can be expanded upon or varied, as desired.

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