How to Roast a Red Pepper
Ronnie's Notes
Roasted red peppers are versatile; use them as an hors d’oeuvre or part of an antipasto, or slice them into salad or pasta.
Tips: Second Thoughts Roasted red peppers are delicious when served with their natural juices. You may also sprinkle them with a few drops of olive oil and/or balsamic vinegar, or scatter some freshly chopped basil on top.
Difficulty: Intermediate
Instructions
Preheat the oven broiler.
Be sure the rack is 4–6 inches from the heat source.
Put the red pepper on the rack and broil it 2– or until the surface is lightly scorched.
Turn the pepper and repeat this process until all sides are scorched.
Remove the pepper and put it in the paper bag.
Let it cool at least .
When the pepper is cool enough to handle, remove it from the bag.
The skin will peel off easily.
Pull out the stem, cut the pepper in half, and pull out the seeds.
The pepper will seem “wet.” When you have removed the stem, seeds, and skin, carve the pepper into thick or narrow strips, as desired.
CIG to Cooking Basics Recipe Section 6, Page PAGE 17