Roasted red peppers are so incredibly easy to make, and add a terrific flavour shot to any sauce or soup or spread or sandwich… Now that they are super cheap and in season, go for it!
Doing roasted red peppers the old fashioned way is finicky and diffiuclt and messy. I’m not a fan… rotating them on the barbecue or in the oven, making sure they are perfectly charred but not too much, putting them in a paper bag to sweat, trying to peel off the skins and cleaning out sticky seeds, burning your fingers, dripping everywhere… making a mess…
There is a much easier way. And so worth it. Roasted red peppers are one of those perfect flavour layers in so many dishes- pureed with hummus, or your favorite dip, or with cream cheese for a great spread (if you can have dairy). Add to tomato sauce for a kick, or in lasagna layers. Stick a couple in a bun with some sharp cheese and you have a terrific sandwich. The list is endless.
And here is how to do it. You’ll be surprised at how easy and quick it is!
Easy Roasted Red Peppers
- two large red peppers
- olive oil
- red wine vinegar
- Cut the peppers in half or in quarters (dpending on how large they are.)
- Remove the seeds. Lay them on a cookie sheet covered with aluminum foil, skins facing upwards.
- Rub the pepper skins with olive oil so they are gleaming ( this makes them cook faster).
- Take your top oven rack and place close to the top burner. Set your oven to Broil. (or 500 degrees).
- Roast the peppers until their skins are black. (about 10-15 minutes). Keep an eye on them! Keep your oven door slightly ajar for ventilation as well.
- Remove the tray from the oven and let the peppers cool.
- The skins will easily slide off. Put them in a bowl and dress with the vinegar, olive oil, and salt to taste. Done! :D