Dealt with the rest of the peppers last night, which was helpful, as two more arrived in the yesterday’s new local bag. Decided the easiest thing to do was roast them all. Half went into pasta for last night’s dinner. The other half went into the fridge to top tonight’s pizza.
You can use the barbecue to make roasted peppers — it gives them a smoky flavour — but tonight I just used the oven:
Heat the oven to 450F. Rinse your peppers and put them on a baking tray. Pop the tray into the oven for about 35 minutes, checking every so often and turning the peppers so they blacken on all sides. When they’re done, heap them all into a bowl and cover it tightly with plastic wrap or a tight-fitting lid so it gets nice and steamy in there. Let sit for 10 minutes or so, then let them cool a bit before sliding the skin off and removing the seeds and stems.
Roasted peppers freeze nicely. They’re good on an antipasto platter, excellent on pizza, can be added to homemade hummus, put into sandwiches… The list goes on!
– Dinah Murdoch lives, eats and writes in Kitchener.