VEGETABLE BASICS: Roasted Red Peppers
Everything you need to know to roast like a pro!
Bite Me Bit
"Grilling takes the formality out of entertaining. Everyone wants to get involved."
4 large red peppers
2 tbsp olive oil
In the Oven:
1) Turn the broiler on high. Place the peppers on a baking sheet and roast until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the baking sheet from the oven, cover tightly with aluminum foil and let rest for 10 minutes or until the peppers are cool enough to handle.
2) Once cooled, remove the stem from each pepper and cut them into quarters. Discard the peels and seeds. Place the peppers in a bowl with olive oil. Store in the fridge in a tightly sealed container for up to one week.
On the Barbecue:
1) Cut each pepper in 4. Set the gas or charcoal barbecue grill to high. Place the peppers on the grill skin side down. Grill until peppers are charred and the skins are blistered. Remove them from the grill, put them in a small glass bowl and cover with plastic wrap.
2) Let the peppers sit for about 15 minutes. The steam from the bowl will loosen the skins so they'll peel right off once cooled. Store in an a tightly sealed container in the fridge for up to one week.