Roasted Red Peppers
Why Roast Red Peppers?
Let’s talk about roasted vegetables, red peppers, specifically. Red peppers are one of my favorite recipe components. I love the flavor, and that that flavor can change so drastically as you eat it raw or roast them. I love that they are so versatile, meaning that you can out them in a salad, eat them with a dip, roast them as a side dish to protein or roast them to pick them or turn them in to a sauce.
While many vegetables often get used as sides, roasted red peppers are versatile enough to be used on sandwich or toppings to salads, pizza, or with hummus and crackers. You get the idea - roasted red peppers are versatile. These tasty treats are also kind of expensive if you buy them pre-made in the grocery store. Why not take a little time and make it at home, where you can control the ingredients and save yourself some time.
Ingredients
Red Peppers
Olive Oil
Preparation
Pre-heat your oven to 450 degrees.
You can either roast the whole red pepper or cut the red pepper in slices and roast it flesh side up - whichever is easiest for you.
However you want to roast the red peppers, you’ll need to coat the red peppers with a light coat of olive oil.
Roast the Red Peppers. While you certainly don’t want to burn the red peppers, you do want a nice even char color and coloring on all sides of the pepper. Keep an eye on your peppers, and turn as needed. At 450 degrees it typically take me about 25 minutes or so. If you need a little additional char color towards the end of the roast, you can turn the oven to Low Broil, but keep an eye on it.
Once you have a char coloring remove the red peppers from the oven, and move them into a gallon freezer zip bag. The idea here is to do this while the peppers are still hot because you want to essentially steam off the outer skin of the red pepper, leaving the roasted flesh of the pepper. You can also put the peppers in a bowl and put plastic wrap over the top of the bowl, allowing the steam to go to work on the exterior skin. Let the peppers cool completely.
Remove the skin from the peppers.
Slice the peppers into slices, and add them to a mason jar. Add olive oil. Add oven roasted garlic too (separate recipe video) if you desire. I like too. Refrigerate. And add to your next sandwich, salad, or simply just eat these with crackers and cheese. You get the idea - they are tasty.
Storage notes - without covering the roasted red peppers in olive oil you’ll want to use these within 4-5 days. If you cover then in olive oil, then you have up to 2 weeks to store these in your refrigerator.
What’s Next?
Now, you might be asking -what do I do with these?
But the most delicious response is that these roasted red peppers are quite versatile. Put them on an Italian sandwich. Put them in a salad. Put them over eggplant parmesan. Put them on an antipasto platter at your next gathering. I have even stood in front of the open fridge eating these.
Did you try this recipe - what did you think? Let me know how much you loved it!
