Smokey Roasted Peaches

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut the onion and red bell pepper into rough chunks and put in a bowl; mince the jalapenos and add them to the onion and peppers.

3. 3

   Drizzle about 1 tablespoon of the extra-virgin olive oil over the vegetables and toss.

4. 4

   Add a good pinch of salt and some pepper, toss, and place on 1 side of a rimmed baking sheet.

5. 5

   Drizzle the peaches with another tablespoon of oil, being sure to coat the cut sides well.

6. 6

   Put them, cut side down, on the other side of the baking sheet.

7. 7

   Roast the fruit and vegetables until caramelized, about 25 minutes.

8. 8

   Using tongs, pull the skin off the peach halves and discard.

9. 9

   Arrange 2 peach halves on each serving dish, cut side up, on a bed of the roasted vegetables.

10. 10

    Note: If freestone peaches are not available, split the peaches leaving the pits intact; they can be removed easily after roasting.

* Per serving · 4 servings · Values may vary.

No additional tips available.