Roasted Red Peppers - an Italian staple

Ever since starting this blog, I've kept my camera in my kitchen.  I enjoy sharing my favorite things to make, especially when the results are amazing and it's a very simple process. It is SO easy to make your own roasted red bell peppers.  SKIP the jarred kind.  Once you taste your own - you'll be hooked.

Start with some nice, organic red bells.  (Bell peppers are on the Dirty Dozen list of the foods with the highest pesticide residue, so it's important to pay attention to getting these organic.)  Once again, I got mine at my favorite discount grocery store - so they are on the ripe side.  (and they were only 3 for $1 !!) Perfect for roasting.

Whack them into a roasting pan and turn your broiler on high. (They will make your house smell wonderful, as they broil!)

ImageBroil them until they get blackened (around 8 minutes on each side) turning them with a pair of tongs.  Take them out when they are pretty charred - but not totally burned.  Put them into a glass bowl:


Place a towel over the bowl and a plate on top to seal in the steam:

ImageAfter they are cool to the touch, peel off the skins and discard (or compost!).   The skins easily slide off, and the peppers will tear into neat strips.  Remove the seeds as well.

ImageAll you need to make these amazing - is a clove of fresh, peeled garlic (sliced), some kosher or sea salt, and extra virgin olive oil.


Drizzle the olive oil generously, add the slices of garlic to infuse the oil, sprinkle generously with salt and mix.

They are ready to eat and enjoy!


Place on top of a piece of crusty bread, add to a sandwich, toss in a salad, or eat straight from the bowl.

One of my absolute favorite things to eat.... join me and mangia!