Monday, July 6, 2009

Travelling and Quick Roasted Peppers

We are still traveling so it has been hard to post here of late.

But I didn't want to leave you all with nothing to do in the throes of summer - hah!

I love roasted peppers - you know the routine. Char a whole, unpeeled, uncut pepper over an open flame or on the grill or under the broiler, then place in a paper bag to steam, then peel off the skin...

Here's a quick way to roast a bunch of peppers without the open flame (or bag!). You will get a roasted, robust flavor, and all the brightness and nutients of the pepper.

Try these peppers on sandwiches, omelets or tossed into a light, summer salad.
Quick Roasted Peppers:

Slice and seed red, yellow, green and (or) orange bell peppers.

Toss lightly with a drizzle of olive oil.

Place on a rimmed cookie sheet and roast in a hot (425 degree) oven for 10 minutes. Stir and turn and roast for 10 more minutes or until soft and slightly carmelized (browned)

Store in a plastic bag or container and use as needed!

Lovely, quick, beautifully colored and oh, so good.

I'll be back soon with pictures, stories and of course recipes!!!

Happy Trails.


  1. Yum! Funny Linda, I took a phot yesterday of 3 peppers, lol! I was thinking how nice it is to eat "in colour", when I saw your post today, I thought it was a nice coinky-dinky! :)

  2. now this sounds so good, and easy easy easy..I love roasted peppers.

    Happy Vacation!

  3. I did find your blog - and it's wonderful! Your garden shed is adorable, I can see why you love to look out your kitchen window and see it. Okay, so not I'm following you! Thanks for coming in the shop yesterday with Patsy - she's just a gem! Hope we see each other again, Dawn

  4. This recipe for grilled vegetables looks amazing! I've got several friends who are vegetarians so I'm always looking for new ways and new ideas on cooking meat-free meals. One of my favorites is Molly Koch (Weber)

    BTW… check out our new video series “Weber Grill Master”. Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.

  5. Holly Hills (Dawn) - it was wonderful meeting you and yes, my mother in law is a lovely lady! Loved your shop. I will definitely stop back at XMAS time - Until then....

    Molly, thanks for the links, I will definitely check them out.


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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