Roasted Red Peppers

5 red peppers, cut in half

Non stick cooking spray

Kosher salt and pepper

Cut the peppers in half and remove the seeds and membranes. Preheat to 425F. Arrange the peppers on a cookie sheet lined with foil, open side down. Spray the peppers with nonstick cooking spray and roast in the oven, for about 25 minutes. Once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

Once the peppers have cooled, carefully peel off the blackened skin and discard. Sprinkle with kosher salt and pepper. You can do this with your fingers or a sharp pairing knife. Never rinse or wash the peppers as the water will diminish the smoky flavor.

Serve them on a platter with Balsamic Marinated Portobello Mushrooms. I place a few mushroom slices down and then overlap them with a pepper and repeat in a pattern. Garnish with large basil leaves.

To save for future use:
When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.

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