|Roasted Red Peppers from|
Top Ate on Your Plate
- 1 red pepper
- 1 tsp olive oil
- salt and pepper to taste
- Preheat oven to 425 degrees. Line a baking dish with aluminum foil. Place pepper on foil and bake, turning every 15-20 minutes. for 1 hour and 20 minutes or until it turns black in color.
- Remove from oven and wrap in foil that lined baking dish. Let rest in foil for 1 hour.
- Remove from foil marking sure to retain the liquid from the foil. Peel skin off. It should come off easily. Remove seeds and stem. Cut into bite-sized pieces. Transfer to a bowl and add liquid from foil, olive oil and salt and pepper. Serve as an appetizer with cheese, anchovies or olives.
Note: These peppers are also fantastic when added to these recipes:
Check out some other Roasted Vegetable Recipes here.