Roasted Red Peppers

Roasted Red Peppers from Top Ate on Your Plate
Roasted Red Peppers from
Top Ate on Your Plate


  • 1 red pepper
  • 1 tsp olive oil
  • salt and pepper to taste


  1. 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.
  2. Remove from oven and wrap in foil that lined baking dish.  Let rest in foil for 1 hour. 
  3. 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.

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