This weekend I had an abundance of sweet peppers of all shapes, sizes and colors.  I had never roasted peppers before so I decided to give it a try.  It’s really easy to do and there are so many things to do with the roasted peppers.

Turn on broiler.  Wash peppers and lie them on a baking sheet.  Put the baking sheet with peppers closest to the broiler heat source.  Let cook for about 15-20 minutes, turning occasionally so that they brown on each side.  The peppers are done when they darken begin to collapse on themselves.

Remove from oven and wrap in tin foil and let cool.  Remove the skin, seeds and stems from the peppers.  It helps to do this under running water, but it’s really a lot easier than it seems.

We enjoyed roasted peppers at multiple meals throughout the weekend as they keep well in refrigerator.  I served them on salads and by themselves, drizzled with olive oil and salt and pepper.  They make a great side dish as they combine well with different meats and entrees.

The best dish I made with the roasted peppers was breakfast Saturday morning.  I made omelets with  farm fresh eggs, roasted peppers, goat cheese and basil.  Yummy!  The peppers were such a nice addition to the eggs and the goat cheese made it quite a filling meal.  You could even make breakfast for dinner with this hearty dish.

Roasting peppers is another great idea if you get some in your CSA and aren’t quite sure what to do with them.  Also, if your peppers are looking a little bruised and not all that beautiful, you do not need perfect peppers for roasting them.  Next time I roast peppers I’m going to experiment with making hummus.

This entry was posted on Tuesday, September 29th, 2009 at 9:38 am and is filed under cooking, local food, recipe, side dish, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.