Roasted peppers are a wonderful accompaniment to many recipes and are equally delicious on their own. In fact, one of my favorite salads (the subject of a future post), includes them with grilled chicken, goat cheese, and walnuts. Hmmm. Anyways, there are a few ways to make them–grilling, under the broiler, etc.–but roasting them is my favorite because it is the most hands off. As you can tell from the photo, I didn’t peel the skins off this time (these aren’t so charred and the skin not bitter for whatever reason), but in general it is a good idea to maximize the sweetness.
- bell peppers
- olive oil
Preheat the oven to 210 degrees Celsius.
Place the bell peppers on an aluminum-foil lined pan. Brush all over with olive oil. Place in the oven for about 40 minutes, turning them over after about 20 minutes. Watch them carefully and turn to the other sides after in 10 minute intervals to make sure they blacken nicely. Throughout the process brush on olive oil, as needed.
When they are done, take them out of the oven and place onto a wooden cutting board. Invert a glass or ceramic bowl on top for about 10-15 minutes. This will steam them and allow you to peel the skins off easily.
Drizzle with olive oil and serve as is, in a salad, or another one of your favorite recipes.