My Father loves Roasted Red Peppers. I remember him buying tons of red peppers whenever they were on sale to roast them. Once you know how to do these you will see how easy it is to make them! You can serve them alone, with crusty bread, on sandwiches, pasta - the list is endless! After making you can eat these right away or you can place them in the refrigerator for use later. I think they always taste better the next day (if they last that long).
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Roasted Red Peppers
- 4 Red Peppers
- 1/4 Cup Olive Oil
- 1 Large Clove of Garlic (finely diced)
Preheat the oven to 450 degrees. Lay the red peppers on a foil lined cookie sheet. Do not skip this part, they will make a mess of the pan.
Into a 450 degree oven for 15-18 minutes. They will start to blister and blacken. Turn.
Repeat, turning until all sides are blistered and slightly blackened as shown below.
Remove from the oven and while still hot transfer to a large bowl.
The next thing you want to do is let them steam, some people place the bowl in a paper bag. I think it is just easier to place a plate on top. Whatever works!
Leave them there until they have cooled enough to handle easily. Do not skip this step, if they have not steamed for a little bit they will be harder to peel. Reserve the juices at the bottom of the bowl.
Next, just ease off the skin using your fingers. Repeat until all peppers are skinless.
Cut into thin strips. Some people still use their fingers to do this, again whatever works!
Place into a bowl or serving dish.
Add the diced garlic.
Drizzle with the olive oil.
Add back the juices from the peppers and stir it all up.
Place in the refrigerator for at least an hour before serving. Enjoy!
I submitted this recipe to Simple Lives Thursday, check it out for other great recipes from real food bloggers.
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