One of my favorite ingredients is roasted red peppers. While I have certainly used the marinated jarred store-bought kind before I knew better and perhaps when in absolute dire hurry to get an appetizer thrown together in minutes, there is nothing like the real thing. And it is very easy to do.
Roasting over open flame is one option. My preference is to roast in the oven under the broiler.
INSTRUCTIONS
Line a pan with foil (to make clean up a snap).
TIP: To save time & energy, roast any other vegetables that you need for another purpose at the same time.
Lightly brush pan & peppers with olive oil.
Place under broiler with oven rack pretty high in oven.
Watch closely. Keep turning the peppers when tops start blackening.
Remove from oven and let cool for a minute to make it easier to handle. The charred skins will peel right off and seeds & stems can be removed very easily.
Now you can chop or slice to use in spreads, dips, salads, soups.
TIP: To liven up a simple pasta sauce, make your tomato sauce a little more interesting by adding a chopped roasted red pepper to it!
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