Roasted Reds

Here is an easy recipe for making your own roast red bell peppers in the oven or on a grill. We grow loads of bell peppers in our garden during the summer, and I’m already looking forward to this year’s crop.

Smoky, caramelized red bells are great on their own, but you will usually find them included in recipes with other ingredients, like this beef tenderloin dish. You can also puree them to make a sauce or a dip. They have a bold, sweet flavor without being spicy or overpowering. I could eat them like candy.

Roasted Red Bell Peppers

4 red bell peppers
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt

Cut your bell peppers into quarters lengthwise, and cut out the stem, vein, and seeds. Place them on a large greased baking sheet with the peels facing upward.

For oven:

Preheat your oven to broil, making sure that your oven rack is on the highest shelf it can go to. Cover a heavy-duty baking sheet with foil and apply cooking spray to the foil. You can also use a broiling pan and simply apply cooking spray directly to the pan.

Broil the peppers about 2 inches from the heat for about 10-12 minutes, or until the peppers’ skins turn blackened and charred.

For grill:

Preheat your grill to high heat. Grill the peppers skin-side-down for about 5-7 minutes, or until the peppers’ skins turn blacken and charred.

For both:

Remove from the oven or grill and place the peppers in a paper bag, closing it tightly and allowing the peppers to cool.

Peel the skin off the peppers and cut the flesh into strips. Combine the olive oil, balsamic vinegar, and salt in a glass jar or a Tupperware container and add the peppers.

You can store your peppers in the fridge for several days.

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