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!!!