March 30, 2011

Roast Your Capsicum Annuum

Fancy name for bell peppers...
Eating vegetables fresh is great but,
sometimes you can do things to bring out more flavor
and of course have a little fun with it.

Roasting bell peppers separates the tough skin and brings out the
pepper's flavor by basically bringing out it's natural sugars.

You can use roasted peppers to top pizzas and salads, or add them to
Mediterranean-style sauces, make relishes, salsas for breads....
and that's only a few things you can do with them.

How can I roast bell peppers you ask.... ?

OVEN style
Preheat your oven to 400°F.
Cut your peppers in half, place on a baking sheet and
drizzle a little olive oil on them
roast for 30 minutes turning a few times while roasting...
I like to turn it to broil for the last 5-7 minutes
to get a little char on it.
After you take the peppers out of the oven
you want to throw the peppers into a plastic zip lock bag
or container to keep the heat in and let them sweat in the sauna
for about 10 minutes or so.
The peppers being in a sauna will really let their skins loose.

GRILL style
Turn your grill on and throw the peppers that you cut in half- right on the grill grates.... again, drizzle some olive oil and cook until the peppers are tender and a little charred. Again, you want to let them sweat in a bag or container... cutting them into slices and throwing them into the container you want to store them is the easiest.
You can keep roasted peppers in the refrigerator
for about a week and in the freezer for about a month...