Roasted Red and Yellow Peppers

I first posted this recipe as part of a panini recipe and I find that I keep linking to it. I use roasted peppers often in my cooking so I thought it deserves its own post. Invariably, I have roasted red peppers in my fridge marinating in olive oil with garlic, salt, pepper and a couple of herbs. It’s easy to make, versatile and adds so much flavour to many foods. I also keep jars of fire roasted peppers in my pantry to use when the need arises. If you haven’t already, try adding it to your cooking repertoire, you won’t regret it. You can roast the peppers over an open flame such as the gas flame on your cooktop until the skin is all charred, turning them as needed to get all sides burned, or follow the method for broiling in the oven. You can serve the orated pepper as a salad on their own with olive oil and vinegar, add to other salad, add to grains, use in grilled sandwiches, top crostini with it, top pizza with it, make into soups, add to pasta, to pasta sauces. This list is endless. Roasted peppers pair particularly well with goat cheese.

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Ingredients:

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2 peppers or more (red and yellow)

1/4 cup olive oil

2 garlic cloves, peeled and sliced

1/4 cup parsley or a few sprigs of thyme

Salt and pepper

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Directions:

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To roast over a gas flame lay the pepper over the gas burner of your stovetop set to high. Set the pepper over the flame and let it char, turning it with tongs to char all sides. Remember that the intention is not cooking the pepper, all you want it to char the skin. It takes a few minutes to blacken it on all side.

You can also roast peppers in the oven. To use this method cut the stem end off the peppers and then cut them into segments along the natural sections. Remove seeds and veins.

Line a baking sheet with foil and brush with olive oil or non-stick spray to prevent the peppers from sticking. Place the peppers segments, cut side down, on the sheet.

Pre-heat broiler to 450℉. When the oven has reached the temperature place the baking sheet in the top rack close to the heat source. The idea here is to char the skin without overcooking the flesh. Let cook for about 10 minutes or until the skin of the peppers looks charred and black on most of the surface. Keep checking to make sure they are not overcooking and turn the baking tray around once through the broiling process.

Remove from the oven, transfer the peppers into a bowl and cover with plastic wrap. This will allow the skins to steam up and make it easier to peel it off.

When the peppers have cooled remove charred skin, and place in a shallow dish. Add chopped garlic and parsley and thyme and cover with good quality olive oil.

Keep refrigerated but bring to room temperature before using as the oil congeals in the fridge.

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Suggested use:

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Cut into strips and use to top grilled bread

Puree into a pepper sauce

Cut in sections, drizzle with oil and herbs an top with grated parmesan or pecorino

Add to salads

Add to soups

Add to other roasted vegetables

Top a pizza with the peppers and goat cheese

Make a grilled sandwich with the pepper as fillling

 

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