Thursday, March 1, 2012


after the oven-roasting process; it can get quite messy
STILL quicker than the stove-top method

I ALWAYS roasted my red peppers on the stove-top.  It is very time consuming and stove-top clean up is definitely very labor intensive.  This oven method works well.  (just a bit messy)


4 large red peppers
1/3 cup olive oil
1/3 cup balsamic vinegar
5 cloves garlic
pinch of salt
2 tsp. capers


First preheat the oven to 500 degrees.  Place the washed whole red pepper a cookie sheet and bake for 30 minutes.  The skin will start to blacken.

Remove the sheet from the oven and immediately cover with foil, sealing all.  Leave these set for 30 minutes.

Remove the foil.  Work on the peppers:  cut out cores and stems, remove seeds, strip off ALL skin.  It should easily be removed.  Cut peppers into strips.  Prepare the marinade.

roasted red pepper strips before any marinade

after the marinade

Mix together the oil, vinegar, garlic, salt and capers (fresh torn basil can also be added).  Pour this mixture over the peppers.  Allow the flavors to marry. 

For the sandwich I toasted whole wheat rolls and served these open-faced with a layer of herbed goat cheese, thinly sliced red onion and a few slices of roasted red pepper.  I also really like fresh mozzarella served with these peppers on served atop semolina bread.  YUM
I served my open-face sandwich with roasted fennel (previous post)

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