Quick Fix |
Roasted Red Pepper
Roasted red pepper is an entirely
different substance in flavor and texture from sauteed pepper. Roasting
leaves the vegetable slightly smoky and very sweet in flavor, and
slippery in texture. They can then be served marinated as an appetizer,
or used in more involved recipes.
3 red or yellow bell peppers
25 min + cooling time
serves 4 as appetizer
1. Pre-heat oven to 500F. Rinse
+ dry 3 bell peppers, then rub with olive oil. Place peppers on a baking
sheet lined with tin foil.
2. Roast for 25 minutes, turning
mid-way. When the peppers begin to blister + blacken, remove them from
the oven. Place in a small container + cover.
3. When the peppers are cool
enough to handle, peel off the skin. Cut open, de-rib and de-seed. Slice
To serve as an appetizer: Marinate in 2 tbsp olive oil, 1 tbsp lemon
juice and 2 large cloves garlic, sliced thinly. Add salt and pepper to
taste. Serve cold.
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