Roasted Peppers

Your foodie word for today is…


a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.


Chef P brought home some sweet red Roma peppers the other day (which he found in the reduced to clear section) so I decided I would make some roasted peppers with them…and share them with you; well the recipe anyway!

They’re really easy to make and probably the most time consuming part is blackening the peppers under the grill/broiler.  This is also one of those recipes where you don’t have any measurements and it’s more to taste than anything, but I’ve given amounts of what I used.  I used long sweet red Roma peppers but feel free to use red bell peppers or even the green or yellow ones.  However, the red ones are sweeter.

You’ll need a glass jar with a lid to store them in.  You want a jar big enough to hold them but not too big where there will be too much head space once the jar is filled.


5 Red Roma peppers

3 garlic cloves, crushed and minced

6 fresh basil leaves, cut in chiffonade

olive oil, plain or extra virgin

salt, pinch

sugar, pinch (optional)

white wine vinegar, about 1-2 tsps

One glass jar with lid

Preheat the grill/broiler.

◊Place the peppers on your grill pan rack (put foil on the bottom of pan to catch juices and make for easier clean-up – I forgot to do this and now the pan is having to soak).

◊Place under the grill until blackened and turn over and do the same.  The blacker they become, the easier it will be to remove the skin.

◊Once the peppers are black, put into a bowl and cover with plastic wrap/cling film and leave to sit about 15 minutes.

◊While the peppers are grilling, mince the garlic very fine and chiffonade the basil leaves.  Put into your glass jar and pour some olive oil in, about a quarter of the way up or to cover the garlic and basil.  Add a small bit of salt and the pinch of sugar, if using and the vinegar and stir to combine.

◊Now here comes the messy part:  Using your fingers, remove the blackened skin from the peppers and also the stems.  Feel free to take the seeds out, but it’s not an absolute necessity.

◊Cut the peppers into bite sized pieces and put into the jar and stir to distribute all the bits evenly.

◊Add more oil if necessary to completely cover the peppers.  If the peppers are not under the oil, they will become moldy. 😯

◊Keep refrigerated but remove from the fridge about 30 minutes prior to eating to allow the flavors to come through better.

Serve with crusty Italian bread or use on bruschetta.


♥ Terri  ♥♥


One thought on “Roasted Peppers

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s