Mediterranean, aromatic, served cold: A summery vegetable delight
Served cold, these grilled peppers are a prime example of Mediterranean flavors: sweet roasted aromas meet salty capers, roasted almonds add bite and the fragrant thyme oil rounds off the whole dish harmoniously. Perfect as a summer starter or side dish with grilled food.
Ideal wine pairing: Grenache Rosé (IGP Pays d’Oc, Languedoc, France)
A Grenache Rosé from the Pays d’Oc brings exactly the balance that this dish requires: fruity notes of raspberry and red currant contrast charmingly with the smoky bell pepper aromas, while a fine spiciness supports the thyme oil component. Its freshness buffers the oiliness without weighing it down, and its uncomplicated elegance makes it the perfect companion for warm summer days.
Another 5 wine recommendations for this pairing:
1. cinsault rosé (Languedoc AOC, France)
A cinsault rosé with a delicate play of fruit, subtle structure and light color combines perfectly with the mild sweetness of peppers. Its floral notes and gentle spiciness emphasize the aroma of thyme and capers without masking the nutty nuances of the almonds.
2. Bardolino Chiaretto DOC (Veneto, Italy)
This light rosé made from Corvina and Rondinella offers a fresh approach to the dish. Its delicate cherry note goes well with grilled peppers, while the slender body ensures lightness. The citrusy finish harmonizes well with the lemon note of the thyme oil.
3. rosado (Navarra DO, Spain)
The more powerful rosados from Garnacha in Navarra offer more structure but retain their freshness. The combination of ripe strawberry, light pepper spice and lively acidity makes them ideal for balancing both the sweetness of the peppers and the saltiness of the capers.
4. clairet (Bordeaux AOC, France)
A clairet as an “intermediate form” of rosé and red wine brings more depth to the glass. Its structure goes well with grilled vegetables, while red berries and light bitter notes give the dish contour. Perfect for those who like it a little more intense.
5. Pinot Noir Rosé (Palatinate, Germany)
This rosé impresses with its freshness, elegance and fine fruit. The aromas of redcurrants, strawberries and a hint of rhubarb support the Mediterranean notes of the dish and bring a cool clarity to the combination.
The recipe:
Gegrillte Paprika mit Kapern, Mandeln & Thymianöl
Cooking utensils
- 1 Grillpfanne oder Backofen
- 1 kleine Schüssein
- 1 Messer
- 1 Schneidebrett
- 1 Mörser oder Mixstab
Ingredients
Gemüse & Toppings
- 2 rote Paprika
- 1 EL Kapern in Salz eingelegt, abgespült
- 2 EL Mandeln ganz, mit Haut
Thymianöl & Marinade
- 3 EL Olivenöl
- 1 TL frischer Thymian oder 0,5 TL getrockneter
- 1 TL Zitronensaft
- Salz & Pfeffer nach Geschmack
Preparation
Paprika grillen und häuten
- Paprika vierteln, entkernen und mit der Hautseite nach oben unter den Backofengrill legen.
- Ca. 10–12 Minuten grillen, bis die Haut schwarze Blasen wirft.
- Herausnehmen, mit einem feuchten Tuch bedecken, 10 Minuten ruhen lassen und danach häuten.
Mandeln rösten und Kapern vorbereiten
- Mandeln trocken in einer Pfanne anrösten, grob hacken.
- Kapern mit Wasser abspülen und leicht ausdrücken.
Thymianöl herstellen
- Olivenöl mit Thymian, Zitronensaft, Salz und Pfeffer verrühren oder kurz pürieren.
Anrichten
- Gegrillte Paprika mit Kapern und Mandeln auf Tellern verteilen.
- Mit dem Thymianöl beträufeln und kalt servieren.
Empfohlene Beilagen:
- Geröstetes Ciabatta mit Knoblauch
- Frischer Ziegenkäse
- Oliven-Mandel-Paste
