Roasted Red Peppers

Makes: 4 servings

Time: 20 to 60 minutes

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Any bell pepper can be roasted, though red (as well as yellow, orange, and purple) are sweeter than green. This can be done in the oven, in the broiler, or on a grill. Some people do it over an open stovetop flame, but that’s really only suitable for one or two at a time.

You can roast as many peppers at once as you like, and the only extra work will be peeling and seeding (which isn’t insignificant, unfortunately). But they’ll keep for quite a while in the fridge.

  1. Cook using one of two methods:

To roast or broil Heat the oven to 450°F, or turn on the broiler and adjust the rack to about 4 inches from the heat source. Put the peppers in a foil-lined roasting pan. Roast or broil, turning the peppers as each side browns, until they have darkened and collapsed, 15 or 20 minutes in the broiler, up to an hour in the oven.

To grill Prepare a charcoal or gas grill until hot and put the rack about 4 inches from the heat source. When the fire is hot, put the peppers directly over the heat. Grill, turning as each side blackens, until they collapse, about 15 minutes.

  1. Wrap the cooked peppers in foil (if you roasted or broiled the peppers, you can use the same foil that lined the pan) or put them in a bowl and cover tightly with plastic wrap. Let them cool until you can handle them, then remove the skin (rub it off with your fingers or a paper towel), stems, and seeds. Don’t worry if the peppers fall apart.
  2. The peppers can be served immediately or cover and store in the refrigerator for up to a few days; bring back to room temperature before serving. When you’re ready to serve, sprinkle with a bit of salt and drizzle with oil.

Roasted Poblano Peppers (Rajas) A building block of vegetarian Mexican cuisine: Instead of bell peppers, use poblano peppers.

8 Things to Do with Roasted Red Peppers

  1. Toss with minced fresh or roasted garlic.
  2. Splash with balsamic vinegar.
  3. Sprinkle with lots of minced fresh herbs like parsley, mint, basil, or chervil, or a little bit of oregano, thyme, or rosemary.
  4. Sprinkle with grated Parmesan, Asiago, Romano, or manchego cheese.
  5. Use to fill sandwiches or top bruschetta, pizza, or salads.
  6. Scramble with eggs.
  7. Purée to make a sauce or spread or to mix with other sauces and spreads.
  8. Drizzle in equal parts sherry vinegar and olive oil mixed with a little honey for an antipasto.