"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, August 4, 2015

Recipes–Italian Roasted Red Peppers

This is a recipe I learned from my mother.  Every fall we would go to the local farm stand and buy a half-bushel of fresh, ripe, just-picked red peppers, and my mother would roast them.  A bit of work, but well worth the trouble.  The trick is to blacken the skins while roasting, for even though they are removed and discarded, a bit of the smoky taste remains.  The same with baba ganouj – it is important to roast the eggplant enough to slightly blacken the skin. Other than that, simple; and absolutely delicious. You can make them in any quantities, but this recipe is for four people as an appetizer.

Roasted peppers


Italian Roasted Red Peppers

* 5 lg. red bell peppers

* 1 lg. red onion, sliced

* 3 Tbsp. (approx.) olive oil

* 5 med. cloves garlic, mashed, halved

- Place the peppers on tin foil on a baking sheet

- Roast them under an oven grill until the side up is blackened

- Turn with tongs to get red sides up, and grill until blackened

- Remove the peppers and let them cool

- Pull out the stems, peel the skins, and clean the insides of seeds

- Slice the onions and place in bowl with olive oil and garlic

- Cut the peppers into lengthwise slices, place them in the bowl

- Add salt and ground pepper, mix well, and let sit overnight

- Serve

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