Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
Can be made ahead of time.
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Roasted Red Pepper Instructions
It’s very useful to have roasted peppers on hand—they can be used in so many ways. They can be cut into wide strips and used as a little hors d’oeuvre or salad, garnished with olives, herbs, a splash of vinegar, or thin slices of Fontina cheese. Cut into thin strips, they can fill a sandwich, garnish a pizza, or become part of a composed salad. Diced into squares, they can be tossed with pasta or cooked with rice or millet.
If you’re grilling, take advantage of the coals to roast the peppers. Once roasted, they can be put into a covered dish to steam and then finished at your leisure. Otherwise use your burner, broiler, or a hot oven. For best results, choose peppers that have flat, even surfaces.
The peppers will keep for one or two weeks when covered and refrigerated.
Yield : Approximately 2 cups
Ingredients
- 2 large red or yellow bell peppers with thick flesh
- Extra virgin olive oil
- 1 or 2 garlic cloves, thinly sliced
- Salt
- Freshly ground pepper
- Red wine vinegar or balsamic vinegar
Directions
To roast the peppers over a gas burner, set them directly in the flame. Turn them every few minutes so that the entire surface is exposed to the flame and the skin is eventually charred all over. Set the finished peppers in a bowl, cover it with a plate, and allow it to stand for at least 10 minutes to steam.
Carefully scrape away the charred peel with a knife. Save any of the syrupy juices that collect in the bottom of the bowl. Cut open the pepper, scrape out the seeds, cut the flesh into strips, and add them to the bowl with the juices. Toss with the olive oil, add the garlic, and season lightly with salt, pepper, and vinegar, to taste. Store in a covered jar in the refrigerator.
To roast peppers in an electric oven, set them on the top rack, right under the heat, turn them frequently until they are completely charred, then treat as above.
Another way to roast peppers in the oven is to cut them in half, brush them with light oil on both sides and set them, cut side down, on a cookie sheet, in a hot oven (400°F). After ten minutes or so the skins will be wrinkled and loose. Set the pepper halves in a covered bowl to steam then treat as above or use them to cook With. Since they haven’t been charred, they won’t have that smoky flavor, but they will be softened by the cooking and the skins will be easy to remove.
© 1990 Deborah Madison
Note from Cookstr's Editors
Nutritional information is based on the entire recipe and includes 1/4 teaspoon of added salt. Nutritional information does not include extra virgin olive oil, red wine vinegar, or balsamic vinegar.
Nutritional Information
Nutrients per serving
70 kcal
4 % daily value
441 % daily value
2 % daily value
586 mg
34 mg
3 g
8 g
6 g
16 g
0 mg
592 mg
0 g
1 g
7 % daily value
