Roasted Red Peppers
Instructions:
Any pepper can be roasted, though red (and yellow and
orange) are sweeter than green, which are unripe. This
can be done in the oven, over a grill, or in the broiler.
Some people even do it over an open stovetop flame. You
can roast as many peppers at once as you like, and the
only real work is peeling (which isn’t, unfortunately,
insignificant). But they’ll keep for quite a while in the
fridge.
8 red or other bell peppers
Salt
Extra virgin olive oil as needed
MAKES: 4 to 8 servings
TIME: 20 to 60 minutes
- To roast or broil: Heat the oven to 450°F or turn on the broiler and put the rack about 4 inches from the heat source. Put the peppers in a foil-lined roasting pan.
- Roast or broil, turning the peppers as each side browns, until they have darkened and collapsed, 15 or 20 minutes in the broiler, up to an hour in the oven.
- To grill: Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the heat source. When the fire is hot, put the peppers directly over the heat. Grill, turning as each side blackens, until they collapse, about 15 minutes.
- Wrap the cooked peppers in foil (if you roasted the peppers, you can use the same foil that lined the pan) and cool until you can handle them, then remove the skin, seeds, and stems (do this under running water to make it a little easier if you like). Don’t worry if the peppers fall apart.
- Serve the peppers immediately or store in the refrigerator for up to a few days; bring back to room temperature before serving. When you’re ready to serve, sprinkle with a bit of salt and drizzle with olive oil.
- 9 Things to Do with Roasted Red Peppers
- 1. Toss with minced fresh or roasted garlic.
- 2. Splash with balsamic vinegar.
- 3. Sprinkle with lots of minced fresh herbs like parsley, mint, basil, or chervil or a little bit of oregano, thyme or rosemary.
- 4. Sprinkle with grated Parmesan, Asiago, Romano, or manchego cheese.
- 5. Use to fill sandwiches or top bruschetta, pizza, and salads.
- 6. Scramble with eggs.
- 7. Purée to make a sauce or spread or to mix with other sauces and spreads.
- 8. Coarsely chop and use to flavor meat loaf, meatballs, or burgers.
- 9. Toss with sautéed onions and serve with grilled Sausage