We love roasted peppers on salads, sandwiches or in an antipasto. I have been getting extra peppers in my organic box lately so I decided to roast these beautiful yellow peppers. I didn't photograph every step but hope you get the idea. It is very simple to do and so much better than the canned or jarred variety you buy.
What you need:
4 yellow, red, or orange peppers
Grill
Bowl and a sheet of aluminum foil/or a paper bag
Put the whole pepper on the grill, turn occasionally as the pepper browns/blackens.
Remove when all sides have been roasted, place in bowl and cover set aside for 30-45 minutes.
Uncover and start pulling the skin off the pepper, the seeds and stem.
Then place in storage container in fridge or you can freeze them to defrost and use as needed.
When you are ready to use season with salt, pepper, fresh chopped garlic and olive oil. Then pair with a salad or on a sandwich.
Enjoy,
Lucia
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