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Marinated Basil and Garlic Peppers for #WeekdaySupper

Marinated Basil and Garlic Peppers on Goat Cheese Tartines are wonderful open-face sandwiches. They are a great meatless meal for any night of the week.

What do you think of when you hear the word “butcher”? I immediately think of someone who specializes in cutting meat. It’s a person I go to when I want special cuts not found in a typical grocery store. Butchering is an art and a good butcher is definitely an artisan. What I discovered recently is butchering also applies to vegetables. I learned a lot in the process of making Marinated Basil and Garlic Peppers.

How did I learn about vegetable butchering? It started with a book arriving at my door. It was sent to me because of being one of the lucky bloggers to be a part of announcing a new cookbook by Cara Mangini called The Vegetable Butcher (Amazon affiliate link). My first impression of the book? It’s beautiful.

The Vegetable Butcher Cookbook plus ingredients for Marinated Basil and Garlic Peppers | Magnolia Days

The book is more than a typical cookbook. It is a thorough guide of produce and preparation techniques. The Vegetable Butcher book is one I recommend. Vegetables from artichokes to zucchini have not only recipes but also detailed information on selecting, cutting, pairing, and more. Would you like to see some meals made from recipes in the book? Take a look at The Vegetable Butcher Pinterest board and follow it too.

Marinated Basil and Garlic Peppers on Goat Cheese Tartines | Magnolia Days

How are Marinated Basil and Garlic Peppers? One word first comes to mind: versatility. You can use them to make appetizers, pizzas, salads, or sandwiches. The recipe below is for an open-faced sandwich aka tartine. It is one of the recipes in the book and great for a Weekday Supper. The tartine is toasted bread topped with creamy goat cheese, marinated peppers, fresh basil, and pine nuts.

About the cookbook author: Cara Mangini is the owner of Little Eater Provisions, a boutique of local and artisanal foods in Columbus, Ohio. She is also the owner and executive chef of the Little Eater restaurant. Take a look at this interview with Cara and check out the Little Eater website. You can also follow Cara on Instagram and get more information on her book on the Workman Publishing website.

The Vegetable Butcher Cookbook plus Marinated Basil and Garlic Peppers on Goat Cheese Tartines | Magnolia Days

You can enter to win The Vegetable Butcher cookbook. All you have to do is leave a comment and let me know your favorite vegetable. Entries will be assigned a number and the winner selected using The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Monday, May 9, 2016 at 11:59pm Eastern Time. Contest is only for United States citizens, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.

Marinated Basil and Garlic Peppers on Goat Cheese Tartines | Magnolia Days

Do you want to purchase the book now? It’s easy! All you have to do is click on the photo of the book and it will take you to Amazon (affiliate link) where you can get one for you and perhaps another to give as a gift too.

The Vegetable Butcher Cookbook by Cara Mangini

Marinated Basil and Garlic Peppers on Goat Cheese Tartines

Marinated Basil and Garlic Peppers on Goat Cheese Tartines are wonderful open-face sandwiches. They are a great meatless meal for any night of the week.
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 sandwich-sized tartines
Author Cara Mangini


  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • 2 red bell peppers stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
  • 1 poblano pepper stemmed, seeded, and thinly sliced into 1/8-inch-thick strips
  • 1/2 teaspoon fine sea salt
  • 1/2 cup white balsamic vinegar white wine vinegar, or red wine vinegar
  • 2 garlic cloves thinly sliced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup loosely packed basil leaves finely sliced
  • 6 large crostini
  • 8 ounces fresh goat cheese or ricotta cheese
  • Flaked sea salt
  • 1/4 cup toasted pine nuts optional


  1. Heat the 2 tablespoons of oil in a large skillet over high heat. Add the peppers and 1/4 teaspoon of the fine sea salt and cook, turning often, until the peppers have lost all firmness and started to blacken on the edges, 7 to 10 minutes. Remove from the heat.
  2. Combine the vinegar, garlic, sugar, the remaining 1/4 teaspoon of salt, and the black pepper in a large, wide-mouth jar. Add the warm peppers and stir them until they are fully coated with the vinegar mixture. Let the mixture stand for 30 minutes, then add the remaining 1/2 cup of olive oil and half of the basil. Stir well, and let it stand for another 30 minutes. Serve immediately or, ideally, cover the jar and chill overnight for maximum flavor. You can store the peppers in an airtight container in the refrigerator for up to 1 week.
  3. Before assembling the crostini, bring the marinated peppers to room temperature. Spread the cheese atop the crostini, dividing it evenly, then top with a spoonful of peppers and the remaining basil ribbons. Sprinkle with flaked sea salt and the toasted pine nuts if you wish.

Recipe Notes

You can use another sweet pepper in place of the poblano pepper if you wish.

Time stated does not include time for marinating peppers.

Recipe copyright © 2016 by Cara Mangini and used with permission from Workman Publishing Company.

Are you ready to do some vegetable butchering and cooking? To get you started, here are more Weekday Supper recipes from The Vegetable Butcher cookbook:

Weekday Supper - The Vegetable Butcher Collage

The Vegetable Butcher Weekday Supper Recipes

Disclosure: This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Recipe Rating

Denise wright

Saturday 7th of May 2016

Hmmm... I like so many vegetables but my latest is the delicata squash. I'm also enjoying jalapeños in many dishes. This book looks beautiful. I have a bit of an cookbook addiction so if I don't win I might have to by one. This would be great for summer and veg from the garden.


Saturday 7th of May 2016

I love broccoli and my mom can't believe it. As a child I refused to even try it but that all changed when I was in my mid 20s. Another vegetable that I absolutely can't live without is sweet corn, when its in season nothing beats it!


Friday 6th of May 2016

I'm gonna say Cauliflower! It's so versatile…you can pickle it, mash it, make it into rice or pizza crust, and roast it like steak. Yum! PS: The Marinated Basil and Garlic Peppers on Goat Cheese Tartines looks/sounds divine!


Friday 6th of May 2016

My favorite vegetable is the noble artichoke


Thursday 5th of May 2016

I love the idea of these marinated basil and garlic peppers. I love that you served this on crostini but like you, I can see how versatile this would be. Serve over meat, with seafood... pasta, rice, quinoa... okay my wheels are spinning!