Classic roasted peppers
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Red bell peppers | ||
| Olive oil | ||
Directions
1. Preheat the oven to 400øF.
2. Rub the peppers lightly with olive oil. Place them on a cookie sheet or in a shallow roasting pan and put them into the oven. Turn every 10 minutes until the peppers are soft, wrinkled, and well charred, about 30 minutes.
3. Put the peppers in a paper bag, close the bag, and let the peppers cool for 10 minutes. (This makes them easier to peel.) 4. Holding the peppers over a bowl to catch the juices, peel the charred skin from the peppers and discard. Remove and discard the seeds. Save the juices. Never peel peppers under water; you'll lose mush of their flavor.
Can be refrigerated for 3 or 4 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 38 Submitted By DIANE LAZARUS On 10-05-95
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