Wednesday, September 7, 2011

Double Roasted Red Peppers

Roasted red peppers are like candy. 

Literally if they were packaged by Hershey I would not blink twice.  They are maybe my favorite vegetable snack.  When roasted, the fresh acidic bell pepper becomes sweet and caramelized, with a soft and tender flesh. 

To top it all off, they go with EVERYTHING.  You can add them to salads, soups, toasts, cheese, hummus, salsas... the possibilities are infinite. And they keep well in the fridge!  So escape the can and roast them yourself, it is incredibly easy and cheap too. Here's how:

Double Roasted Red Peppers:
  • 5 red bell peppers
  • Olive Oil or Olive Oil Spray
  • Salt and pepper to taste
  1. Cut red peppers into thin slices
  2. Spray with olive oil
  3. Place on George Foreman grill for 15 minutes, closing lid
  4. Pre-heat oven to 350 degrees
  5. Remove charred peppers and place into a roasting dish
  6. Spray with a little more oil and sprinkle with salt and pepper
  7. Place in oven and cook for 30 minutes
  8. Take out of oven and place cloth over roasting dish and seal by tying a ribbon or rubber band around it
  9. Let sit for one hour
  10. Remove skins

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