These roasted peppers, which taste so sweet, can be used in so many ways.
- bell peppers, a mix of red, yellow, orange and green is pretty, but red are the sweetest
- olive oil
- kosher salt or fleur de sel
- fresh cracked pepper
- basil or parsley
- Preheat the oven to 450F. Line a rimmed sheet pan with parchment paper (for easy clean up - make sure it extends over the edges).
- Meanwhile, cut peppers in half lengthwise. Remove seeds and white veins. Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don't be impatient here: If the skin isn't blistery enough, the peppers will be difficult to peel.
- Place the peppers in a large bowl and cover with plastic wrap. Let sit for at least 20 minutes and up to 4 or 5 hours (or longer.) When cool enough to handle, remove the skin and discard.
- Store in an airtight container in the refrigerator until ready to use. You can also store the peppers with the skins still on - I do this when I can't get around to peeling them right away.
- Yield = As many as you like. Estimate about half a pepper per person.
Bring to room temperature before serving; the cold masks their flavor. For a simple appetizer, slice the peppers into slivers. place on a platter. Taste. Sometimes the peppers are so sweet that they don't need anything. If they need a little seasoning, however, drizzle lightly with olive oil, sprinkle lightly with salt and pepper, and top with fresh herbs. Serve with warm bread.
For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.