Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook Mac * Roasted Red Peppers Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes Serving Size : 1 Preparation Time :0:00 Categories : 1 Spreads, Dips, Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium red bell peppers (or yellow) coarse salt -- to taste freshly ground black pepper -- to taste -- Optional -- 1 1/2 tablespoons extra virgin olive oil (1 - 2) 1 tablespoon red wine vinegar (or balsamic vinegar) garlic (to taste) -- minced or pressed 2 tablespoons fresh basil leaves (or thyme leaves) -- slivered 1 Preheat the oven to 400 degrees F. Line a baking sheet or pan with foil. 2 Place the peppers on the foil and bake in the hot oven for 30 to 45 minutes, until the peppers are soft and the skin is brown and puffed. Using tongs, turn the peppers every 10 minutes. 3 Remove from the heat and transfer to a bowl. Cover the bowl with a plate and let sit for 30 minutes or longer. 4 Carefully remove the skins and seeds from the peppers, holding them over the bowl so you don't loose any of the liquid. Cut into wide or thin strips. Toss with salt and pepper in another bowl, and strain the juice. 5 Add the olive oil, vinegar, and/or the garlic, if you are using these ingredients. Refrigerate until you are ready to serve. Serve chilled or at room temperature. 6 Toss with the basil, if you wish, shortly before serving. Advance preparation: Roasted peppers will keep for at least 5 days in the refrigerator. Keep the peppers submerged in their own juice topped up with olive oil, which will help preserve the peppers. • Grilled Peppers • Grilling the peppers directly over a flame goes quickly if you only have one or two peppers and they have straight, smooth sides. Use gas burners or a gas or charcoal grill. Turn on the burner or prepare a medium fire in a grill. Place the peppers directly over the flame. Grill, turning the peppers with tongs or two long spoons, until uniformly charred. Remove from the heat and place in a bowl covered with a plate or in a plastic or paper bag until cool enough to handle. The pepper will continue to soften. Peel the pepper and rinse with cold water. Pat dry and cut in half over a bowl to catch any juice. Remove seeds and membranes, and slice as above. • Roasted Peppers using the Broiler • Preheat the broiler. Line a baking sheet with foil. Place the peppers on the baking sheet and place under the broiler, 2 or 3 inches from the heat (at the highest setting). Broil, watching the peppers and turning often (every 2 to 4 minutes), until uniformly charred, as above. Remove from the heat and proceed as in the instructions for grilled peppers, above. Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001 Typed and MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium NOTES : Roasted red peppers are wonderful to have on hand, to eat as a salad, or to add to salads, pastas, bruschetta, sandwiches, and other dishes. They can also be blended into a spread or sauce, as they are in the Spicy Red Pepper Spread on page 5. Whenever you find that you have some peppers lingering in the refrigerator, even if the skins are beginning to shrivel, you can roast them and make good use of them. Peppers that are roasted in the oven or grilled under a broiler or above a gas flame or on an actual grill are all often referred to as roasted peppers. Grilling them gives you that nice charred flavor, but roasting them in the oven is neater and yields more juice, which is great for sauces and for marinating the peppers. Broiling is the quickest. _____ Quote Link to comment Share on other sites More sharing options...
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