Roasted red peppers are excellent additions to salads and meats, and indispensible components of a backyard antipasto plate.
Trouble is, a jar of roasted peppers can run you several dollars at the grocery store.
Our solution: Roast your own. Pick up a couple of red bell or cubanelle peppers at the grocery store, and prepare them yourself, under the broiler.
Roasted Red Peppers
Makes about 1/2 cup of roasted pepper strips.
Ingredients
2 bell or cubanelle peppers, quartered lengthwise, seeded and white ribs cut out
Olive oil
Directions
Preheat broiler to high. Brush pepper skins with olive oil. Place on baking sheet skin side up and flatten lightly with the palm of your hand. Place 4-6 inches under the broiler until skin is charred. Remove to a bowl, cover bowl with a plate, and allow to cool for 10 minutes. Brush off the charred skin, slice peppers into strips, and serve. Can be stored in olive oil up to two weeks.
