Roasting Peppers

Roasting peppers is an important skill to master. You can make a large batch and freeze them, they last for about 1 year in the freezer. I like to do it at the end of summer when peppers are abundant in local markets. That way I have roasted peppers all winter! They can be used in so many dishes, like sandwiches, pastas, quiches and salads. You can always buy roasted peppers in jars, but they really are not nearly as good as homemade!





Here are 3 different ways to do it:

  1. The Baking Method: - This is the easiest method but takes the most time in your oven:



Preheat the oven to 475 F


Cut the Red Peppers in Half and remove the seeds and stem, brush with Olive Oil.


Place them on a baking sheet cut side down and bake for about an hour. The skin should be charred and black. Remove from oven and place in a large bowl cover with plastic wrap for about 5 minutes. Working quickly with your hands, remove and discard the charred skin from the peppers, it should peel off easily.



The Barbecue Method:
-
This is the most fun method, but the weather must cooperate!


Preheat your barbecue to the highest heat possible if using gas, if using charcoal, create a large flame!


Cut the peppers in half and remove seeds and stem. Place flesh side down on the grill. Leave for about 3-5 minutes until skin is completely charred and black.


Remove from grill and place in a large bowl covered with plastic wrap for about 5 minutes. Working quickly with your hands, remove and discard the charred skin from the peppers, it should peel off very easily.



The Broil Method -This takes less time in the oven but you need to watch it closely!


Preheat oven to broil.


Cut the Red Peppers in Half and remove the seeds and stem, brush with Olive Oil.


Place them on a baking sheet cut side down and bake for about 10 minutes. The skin should be charred and black. Remove from oven and place in a large bowl cover with plastic wrap for about 5 minutes. Working quickly with your hands, remove and discard the charred skin from the peppers, it should peel off easily.


Here are some recipes to use roasted peppers in:



Grilled Vegetable Sandwiches
Roasted Red Pepper and Spinach Quesadilla
Grilled Halloumi and Oyster Mushrooms over a bed of Baby Greens





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