Most commonly it is the red bell pepper that is roasted, but the green and yellow bell peppers can be roasted as well, and with equally good flavor and results. Roasted peppers have a unique flavor all their own, and are an excellent addition to salads, sandwiches and other dishes as well.
There are three ways in which I have roasted peppers for different food preparations.
1. On the grill – when I am using the grill to barbeque, is the perfect time to roast peppers. With the meat cooking at the same time, it gives an excellent added flavor to the roasted peppers. This works especially well if you are barbequing flank steaks for fajitas. Since roasted peppers are used in fajitas, it’s like killing two birds with one stone.
2. In the oven – preheat the oven with the broiler. Cover your cookie sheet or baking dish with foil. Arrange your peppers on your cookie sheet or dish and roast peppers until the skin start to turn brown and blister. You will need to turn them occasionally, but the whole process usually takes a little less than 30 minutes. When you take them out of the oven, seal them in a Hefty or Ziploc bag until they are cooled to room temperature. This will keep them soft and pliable. When they are cooled to room temperature, you can then peel and seed the peppers, and cut into whatever size pieces you need for your recipe.
3. Over the open flame of burner – use a long handled fork into the pepper and cook above open flame of your burner as if your were roasting marshmallows. When they start to turn brown and blister, seal in your zip bag and when cool clean as above.
Of course, peppers roasted over the grill have the best flavor, but all three of these ways, give flavorful results.
Slice your roasted peppers into strips and add them to your meat sandwiches. I guarantee you’ll never have a better sandwich. If you would like a special sandwich treat try; 4 slices of French bread sliced up and down like regular bread, spread with a little margarine and lightly toast under broiler. Take bread out but leave the broiler on – put some roasted pepper strips on bread, then top with a slice of mozzarella cheese – return to oven just until cheese melts and starts to brown. Take and serve these with tomato wedges. These are a wonderful open – faced sandwich.
Roasted peppers sliced into strips and grilled flank steak cut into strips make an excellent combination for fajitas.
For a tasty Italian salad, take
4 roasted peppers (all different colors if you have them on hand) and cut into strips,
cup pitted kalamata olives sliced,
cup extra virgin olive oil,
1 heaping tablespoon of capers,
4 crushed basil leaves, 3 minced garlic cloves
salt and pepper to taste.
Mix ingredients together. Put in a covered dish and keep in refrigerator. This salad will keep a couple of days in the refrigerator, but in order to get the benefit of its full flavor, it should be served at room temperature. This is great served with crackers.
There are lots of ways to fix roasted peppers. With a little ingenuity, you can come up with many different ways to serve them.
13 Apr 2016