If you want roasted peppers, most likely you will head to aisle 4 or 7 of your local super market and grab a jar of roasted peppers. But I think there is a better way so put the jar down and head to the produce section instead. Get some fresh peppers, olive oil and balsamic vinegar and you are all set. Roasting your own peppers is as easy as 1-2-3.
Step one: Roast the peppers.
Step two: Peel the skin off.
Step three: Dresss the peppers with olive oil and vinegar.
Yes, it's that easy and totally worth it for the flavors you get out of them. Homemade roasted peppers taste sweet and smoky with a soft and creamy texture. They make a great side dish for steak and pork but can also be served as an appetizer with cheese, olives, salami and bread.
Peppers of any color. I recommend using red , yellow or orange peppers.
Preheat the over to 450 °F. Place the peppers on a cookie sheet covered with aluminum foil and place in the oven once the oven has pre-heated.
Check them about every 15 minutes and turn them so they roast on all sides. You can also use turn the oven to broil to speed up the process.
Once the peppers have roasted (45 minutes - 1 hour), remove from the oven and let cool. Here is a photo of what the peppers look like when roasted.
Peel the skin off the peppers. It should come off easily. If it doesn't, the peppers aren't roasted and you may want to stick them back in the oven.
In a bowl, wisk together olive oil and vinegar. The rule of thumb is three parts olive oil and one part vinegar. Add salt.
Place the pepper in a dish and mix with the dressing.
Let the flavors mix before serving. The peppers can be made a day ahead.
Back home we left the peppers whole. Another option is to remove the stems, clean the seeds, and cut them into strips.
Give these a try. You'll be glad you put that jar down. :)
Happy Cooking and Bon Appetit! :)