Back-to-Basics: Roasted Bell Peppers

by Julie

Stacked in glass jars on market shelves, roasted bell peppers give off an aura of exotic delicacy, as well as an impression that they require a lot of time, labor, and finesse to prepare.

Happily, not true, and newcomers to the art of roasting will be pleased to hear that any pepper roasted and seasoned at home will taste far superior to those waiting on the market shelf. With their lightly charred skins and their smoky-sweet taste, roasted peppers are easy to make and provide additional zest to any number of dishes and flavors.

To make:

Preheat the oven to 425. Cut bell peppers in half, lengthwise, and remove the seeds and as much as the white membrane as possible.

Put pepper halves on a baking sheet and lightly drizzle with extra-virgin olive oil.

(halved and seeded, with a drizzle of olive oil)

Bake for 25-30 minutes (until they begin to brown), turning peppers once about half-way through to allow for even charring. Remove from oven and allow to cool.

(slight browning on the skins)

When cool, pack roasted peppers in a Mason jar and store in the refrigerator.

(these will keep for about two weeks in the fridge)

Total time: 35 minutes/25-30 inactive

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