Post by ruth on Sept 24, 2009 10:39:17 GMT
Peppers: Roast Your Own
Roasted peppers should be a staple of your kitchen cupboard. They're a great, healthy way to add instant zest to sandwiches and salads, and they're a good complement to meat and poultry. If buying jarred roasted peppers is taking a toll on your wallet, try roasting them at home — it takes minimal effort and you'll notice (and love!) the difference in their fresh flavor.
To roast, simply coat each whole pepper with about a teaspoon of olive oil (a pastry brush comes in handy for this) and roast in the oven at 450° for about 20 minutes or until the skin turns black. Take the peppers out of the oven and place them in a paper bag for about 10 minutes to allow the steam to loosen the skin. Then simply remove the skin, stem, and seeds; slice; season with any herbs and spices you like (fresh oregano, basil, and parsley work well); and add to your dishes. It's that easy!
Roasted peppers should be a staple of your kitchen cupboard. They're a great, healthy way to add instant zest to sandwiches and salads, and they're a good complement to meat and poultry. If buying jarred roasted peppers is taking a toll on your wallet, try roasting them at home — it takes minimal effort and you'll notice (and love!) the difference in their fresh flavor.
To roast, simply coat each whole pepper with about a teaspoon of olive oil (a pastry brush comes in handy for this) and roast in the oven at 450° for about 20 minutes or until the skin turns black. Take the peppers out of the oven and place them in a paper bag for about 10 minutes to allow the steam to loosen the skin. Then simply remove the skin, stem, and seeds; slice; season with any herbs and spices you like (fresh oregano, basil, and parsley work well); and add to your dishes. It's that easy!