I love going to Italian restaurants that give you roasted peppers when they bring out the bread. Forget about the butter because this is my perfect way to start a meal. At home, I always keep jars of roasted peppers in my pantry to use in a pinch. When I have the time I like to make a whole batch to keep in the fridge. These keep for a good week and are great with chicken or fish, on sandwiches, in salads or on toasted bread. I love eating them on whole wheat pita breads too. Add some feta cheese and you have the perfect lunch. Roasting peppers is a little bit of work however, it doesn’t take long and is not very complicated.
How to Make Roasted Peppers
1.The first thing to do is preheat your oven to 450 degrees. Next drizzle a light coating of olive oil on some peppers and place on a cookie sheet or roasting pan. I like to use red and yellow ones but any color will work. Place in the oven on the highest rack possible. Turn them every 10 minutes. You want them to be charred on all sides. This should take about 30 to 40 minutes.
2.Remove the peppers with tongs and place in a brown bag so the bag fills with steam. It is best to have a brown bag in a plastic bag so the juice doesn’t leak through. Let them sit for about 10 minutes. See those bad boys resting?
3. The skins will loosen and you can pull them off once they are cool enough to work with. Remove the stem and seeds. Cut the peppers in one inch wide slices. Place in a container. Add some sliced garlic cloves and drizzle with olive oil. If you let them marinate in the oil and garlic for a day, they will be soooo good! Add salt when ready to serve.