Aug
19
Bell peppers are wonderful additions to salads, sauces, soups…almost any savory dish. Roasting them adds a sweet/smoky dimension that sautéing doesn’t. It’s a simple process, but one you have to keep an eye on. How long it takes depends somewhat on the size of the pepper and somewhat on how blackened you prefer to have it:
- Preheat the oven to 425 degrees.
- Wash the pepper(s), but leave the skin and stem on. Do not cut or pierce the pepper–if you do, the juices will leak out during the roasting process and the pepper won’t be as flavorful.
- Put the pepper directly on the oven rack. You may want to put a piece of aluminum foil underneath it just in case there is drippage.
- After 10 minutes, check on the pepper. You may want to turn it over if it’s blackening unevenly.
- After another 10 minutes, the pepper should be done. If it hasn’t turned mostly black, leave it in the oven for another 5 minutes and check on it again.
- Immediately after removing the pepper from the oven, put it in a ziploc bag and seal it.
- Wait until the pepper has cooled enough to touch (about 10 minutes), then peel it and remove the stem and seeds. The peel should come off very easily. Do not rinse the pepper! Doing so will take away some of the smoky/roasted flavor.
You can cut the pepper into strips for use in salads and side dishes, or you can purée it for use in soups and sauces. Enjoy!
Oiled, Peppered, Salted, and Ready to Go--Yellow Bell Peppers, Zucchini, and Yukon Gold Potatoes
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