Food Revolution Roasted Peppers

March 28th, 2011 No Comments Tags: ,

Anyone who knows me understands my love for bright colours. Well the same holds true when I pick a peck of peppers, I choose red, orange and yellow. So colour coordinated, nutrient rich and food-taste forward, they can’t be beat. I make these as a side dish often enough. They go well with meat accompaniments and if I have any left over I use them in a fratatta (posted June 15, 2010).

1-2 each of red, yellow and orange peppers, washed, cored and sliced
olive oil
salt and pepper to taste

Preheat the oven to 350 degrees F. Prepare the peppers, add seasoning and oil then pop in the oven while you’re doing other food preparation. Every 20 minutes or so, remove the pan and gently redistribute the peppers so they cook thoroughly, until soft. They take about an hour to cook through, depending on the thickness of the pepper slices. You can serve these hot or at room temperature.

Roasted peppers are both beautiful and flavourful veggie. They go well with meats as a side dish. They dress up an anitipasto or platter or cheese tray. They’re perfect with eggs as I mentioned. They taste great in a sandwich as is. Make sure you don’t cook them on high heat as they’ll burn. Enjoy!!

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