Name: Produce Stand
Prep time: P0Y0M0DT2H40M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Ingredients: 2 orange bell peppers, halved; 1/3 cup slivered almonds; 3 tablespoons chopped fresh mint, plus 1/2 cup leaves; 3 tablespoons chopped fresh parsley, plus 1/2 cup leaves; 2 tablespoons sherry vinegar; 1 small clove garlic, finely grated; 1/4 teaspoon sugar; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 tomatoes, cut into 8 slices; 1/2 seedless cucumber, thinly sliced

Directions

Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your fingers under running water. Cut each piece in half to make 8 pieces.
Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley.
Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsified.
Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette.
Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours.
Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.

Photograph by Kang Kim

Courtesy of Food Network Magazine

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