Guest guest Posted May 30, 2001 Report Share Posted May 30, 2001 * Exported from MasterCook * Roasted Bell Pepper Recipe By : The Vegetarian Grill by Andrea Chesman, page 20 Serving Size : 1 Preparation Time :0:00 Categories : Grilling Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bell pepper MAKES 1 PEPPER Roasted bell peppers, particularly red bell peppers, enhance dozens of dishes from dips to salads, from sautés to soups. Be sure to catch the juices from inside the pepper-adding them to whatever dish you are preparing will greatly increase the sweet pepper presence. This method works with any pepper, but it is particularly well suited to red bell peppers. 1. Prepare a medium-hot fire in the grill. 2. Place the pepper on the grill and roast, turning occasionally, until completely charred, about 10 minutes. Place the pepper in a plastic or paper bag to steam for 10 minutes to loosen the skin. 3. Holding the pepper over a bowl, slit the pepper and allow the juices to drain out. Peel off the skin and discard. On a cutting board, cut the pepper in half and remove the seeds, core, and membranes from inside. Chop or slice the pepper and use in a recipe. Variation: Roasted Chiles. The same method works for chiles. Because chiles are often smaller, and sometimes not waxed, they may char in less time, so watch carefully. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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