|Versatile and Colorful|
Method by Bruce
Peppers of all varieties are my favorite vegetable to grill in the summertime. Or more correctly, to enjoy after my husband grills them. Their sweet, smoky flavor compliments every protein from roast beef to stewed chicken to veggie burgers. They’re delicious in corn relish, atop other sandwich ingredients, or pureed in salsas. They can add an unexpected layer to salads, canapés, or casseroles, or become a brightly colored garnish for almost anything savory. The addition of a little olive oil, vinegar, garlic, and herbs transmogrifies them into a different but equally tempting dish. So what’s not to like? Only the fact that the sweet pepper season seems to extend beyond the barbecue season, at least here on the central CA coast. This is especially true if you’re not at home most days. Grilling after dark is never ideal.
|Brushing on Olive Oil|
|Roasting Multiple Varieties|
Aluminum foil or cooking spray (optional)
Sweet peppers: red and yellow, maybe some green
1 – 2 tbsp. olive oil
Fresh ground black pepper
Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil or spray baking sheet with no-stick spray, if desired (not necessary, but makes cleanup easier).
Wash peppers, but leave whole. Remove any squishy spots with paring knife. Lay peppers out on baking sheet.
Pour a little olive oil into a small cup. Use a basting brush to coat all surfaces of each pepper lightly with oil. Sprinkle with salt and pepper.
Place baking sheet in preheated oven. Check in 10 – 15 minutes. When upper surface of peppers is browned, remove baking sheet from oven. Turn peppers over with tongs, being careful not to puncture them. Continue roasting another 10 minutes, then turn peppers again, putting remaining raw surfaces on top. Repeat every 10 minutes, turning about 3 - 4 times altogether, until surface is uniformly browned/blackened and peppers have collapsed slightly.
Remove baking sheet from oven. With tongs, put peppers into paper bag. Immediately wrap bag up tightly. (Alternatively you can put them in a bowl and tightly cover with plastic wrap.) Let peppers cool till they can be handled, about 10 minutes.
Pour peppers back onto baking sheet. Twist off stems, pulling out as many seeds as you can. Use fingers or knife to separate skins. Slit pepper and scrape inside with fingers or knife to remove remaining seeds and membranes. Discard seeds, stems, membranes, and skins.
Pile peppers on a serving plate, or cool completely and store in sealed container in the refrigerator.
|They Taste Even Better than They Look|