Roasting Red Peppers

If you’re looking to have your house smelling delicious and like you’ve cooked all day, you must roast some red peppers immediately! Us Italians love our sweet peppers and we use them as a side to a steak, added to salads or in a delicious sandwich or frittata. The method and list of ingredients does not vary much and though you could use green, orange or yellow peppers, the red ones are the easiest to peel and the sweetest ones. Since peppers are mostly water, they will wilt substantially once roasted so you will end up needing more than you think. (The pictures here are of 9 large peppers.) Choose peppers that are bright in color and free of blemishes.
 
Ingredients
6 red peppers (or as many as you wish, but if you’re going to open up your oven, might as well roast at least 6!)
2 Tablespoons olive oil
1 Teaspoon of salt (less or more may be needed, depending on how many peppers you roast)
1 Teaspoon fresh oregano
Fresh basil
1 glove of garlic (if desired)
 
Directions

1. Open your oven to broil and place your rack on the very top
2. For easier clean up, line a baking sheet with aluminum foil
3. Wash peppers and place on baking sheet
4.  Roast peppers in the oven for about 20 minutes. Turn peppers every five minutes or so, this allows for them to broil on all sides
5. When peppers are charred on all sides, remove from oven and place entire tray in a large brown bag for a few minutes, this will steam them and make peeling easier.
6. Peel peppers and remove all visible skin and seeds
7. Cut peppers in strips and place in small colander over a bowl, allowing them to drip of their water for at least 1 hour
8. Discard water and place peppers in a bowl, dressing them with the oil, salt, oregano and basil. Add fresh garlic, if desired. You can refrigerate them for about 4 days, less if you are adding the garlic, as it could turn bitter

 
 

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