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Cook until crisp-tender, about 2 minutes. Pour the dressing over the endive and cook over medium-high heat, turning the endive with tongs to coat with the dressing, for about 1 minute, or until the dressing is slightly reduced. Transfer the endive to a serving dish and pour the dressing over the top. Sprinkle with the thyme and serve.

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Make a Meal

Serve with Cumin-Scented Israeli Couscous with Caramelized Cabbage ([>]) or Vegetable Paella ([>]).

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OVEN-ROASTED MINI BELL PEPPERS WITH ROSEMARY Vegan

Shaped like jalapeños, thin-skinned, sweet and flavorful mini bell peppers need little preparation or embellishment. Because they have few seeds or membranes, I sometimes roast them whole, with the stems still attached. The stems serve as little handles for dipping the peppers into a small bowl of coarse salt as they're eaten, one by one.

Cook Time: 25 minutes

Serves: 4

2 boxes (8 ounces each) multicolored mini bell peppers (about 16), rinsed and dried, left whole with stems attached, or 2 small red bell peppers, cut into ½-inch wedges

2 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

Freshly ground black pepper

1 teaspoon chopped fresh rosemary

1 garlic clove, bruised with the side of a knife

Place a large baking sheet in the oven and preheat to 450°F. Heat the pan in the hot oven for 10 minutes.

Toss the peppers and oil in a bowl. Season with ½ teaspoon of the salt and a generous grinding of black pepper. Carefully remove the hot pan from the oven and spread the oiled vegetables in a single layer on the pan. Roast for 15 minutes. Turn and stir the peppers with tongs and move them around on the pan so they'll roast evenly. Roast until blistered and tender, about 10 minutes more.

Place the rosemary, garlic and the remaining ½ teaspoon salt in a mortar and pound to a paste with the pestle. If you don't have a mortar and pestle, grate the garlic, combine it with the rosemary and salt on a saucer and mash together with the back of a spoon.

In a serving dish, stir the hot roasted peppers with the rosemary and garlic mixture until combined. Serve.

Variation

Roasted Mini Bell Peppers with Potatoes and Rosemary: If using mini bell peppers, split each pepper in half or quarters lengthwise. Prepare small red bell peppers as directed. Toss 1 pound unpeeled Yukon Gold potatoes, cut into 1-by-¼-inch pieces, along with the peppers, in the oil, salt and black pepper. Roast on the preheated baking sheet for 15 minutes. Turn with a wide spatula and roast until the peppers are blistered and the potatoes are tender and golden, about 15 minutes more. Toss with the seasonings as described in step 4.

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Make a Meal

Serve this versatile accompaniment hot as a garnish on pilaf, stir-fry, fried rice, beans, risotto, polenta or other starches or as a side dish with almost any buffet of vegetables. You can serve this at room temperature or cold, splashed with balsamic vinegar.

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PAN-BLISTERED MINI BELL PEPPERS Vegan

I make these at the last minute if I need a colorful vegetable to round out a meal. The peppers are sweet, flavorful and a bit firmer than they are when oven-roasted.

Cook Time: 15 minutes

Serves: 3 to 4

2 tablespoons extra-virgin olive oil

2 boxes (8 ounces each) multicolored mini bell peppers (about 16), rinsed and dried, left whole with stems attached, or 2 small red bell peppers, cut into ½-inch wedges

1 teaspoon chopped fresh rosemary

1 garlic clove, grated

Coarse salt and freshly ground black pepper

Heat a heavy skillet over medium-high heat until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat evenly. Add the peppers and sear, adjusting the heat to keep the oil from splattering, turning the peppers with tongs until evenly blistered, about 5 minutes.

Reduce the heat to medium-low and cook, covered, until the peppers are softened, 5 to 10 minutes. Remove to a serving dish and add the rosemary, garlic, a pinch of salt and a grinding of black pepper. Stir to coat the peppers with the seasonings