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Plates of roasted red peppers, white beans, feta, and green herb sauce.

Roasted Red Peppers, White Beans, Feta + Simple Herb Sauce

Course: Main Dish, Quick + Easy
Cuisine: Mediterranean
Season: Bounty (August - October), Mist (November - March)
Dietary: Egg-Free, Gluten-Free, Nut-Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Pam Spettel
Long on gourmet attitude, short on effort and time, this recipeless guide makes summer dinner go easy. Eight ingredients, under 30 minutes, and you are a cooking genius! Use the same guide in the autumn using your oven to roast the peppers and warm the Feta and beans.
Print Recipe

Equipment

  • Grill

Ingredients

Simple Herb Sauce

  • 1 cup each Fresh basil, parsley, and cilantro leaves and tender stems, packed and lightly chopped
  • ¼ cup Extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • Salt and Pepper, to taste

Peppers, White Beans + Feta

  • 1 Red, orange, or yellow bell pepper per person
  • 3 ounces Feta, block-style per person
  • 1 cup Cannelini or other white beans per person
  • Smoked paprika, Aleppo pepper, or Espelette optional

Instructions

Simple Herb Sauce

  • Place all sauce ingredients in a food processor or blender. Whiz or whirl them all together with a healthy five-finger pinch or salt and a healthy cracking of black pepper until it is creamy and pesto-like, but not ablsolutely pureed. Add a tablespoon or two of water to loosen the sauce, if desired. It's nicest if it puddles slightly rather than stands at attention. Set aside.

Peppers, White Beans + Feta

  • Stretch out a double-thick layer of foil big enough to hold the beans and feta in a single layer, folding the edges up to contain juices. If you have a grill basket use it instead, lining it with one layer of foil.
  • Over medium direct heat on a gas or charcoal grill, roast the peppers. Turn them frequently to char the entire outside. If they are burning at all, move them off the heat to cook indirectly, and back and forth to get a nice roasted exterior. The peppers will puff up a bit, and will eventually collapse into beautiful modern art shapes, full of condensed juices that will deliciously spill out when each diner cuts into them. This should take 10-15 minutes, depending on the heat of your grill.
  • About half way through cooking the peppers, place the foil or grill basket on the heat. Add the beans and Feta in one layer, drizzling them lightly with olive oil and sprinkling with the paprika, Aleppo, or Espelette, if using. Allow them to warm, and even brown a little if that happens, while the peppers finish.
  • Move the wrinkly cooked peppers to individual plates or a platter, along with the beans and Feta. Place a big spoonful of simple herb sauce in the center. The peppers will release their warm rich juices into the plate as they are cut into, adding to the sauce. Serve!

Notes

If you are using dried beans, cook according to one of the easy Rancho Gordo methods
If you don't have a grill or make this during cool-weather months, use the same guide with your oven to roast the peppers and warm the beans and Feta.