Roasted Red Saffron Peppers
Ingredients
- 4 red bell peppers, (about 2 pounds total)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, halved and cut into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon saffron
- 2 tablespoons sherry vinegar
- 1/2 cup Nicoise olives, pitted
- Coarse salt and ground black pepper
- 2 tablespoons chopped fresh mint
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