Roast vegetables with red pepper oil from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 132) by Jean-Georges Vongerichten and Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on August 22, 2014

    Pg. 132. This was a marvelous way to cook lots of fresh summer produce from the farmers market. It was absolutely delicious, although a bit of a pain to make -- it was quite labor intensive. The red pepper oil I made using a food mill rather than a juicer to 'juice' the pepper and that worked well. The pepper oil added a nice sweet and hot accent to the dish. This is certainly a very special preparation that I will probably reserve in the future for special occasions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.