|FFWD ~ Roasted Peppers|
Roasted peppers are something that I often make. Usually, I do them on the grill. They are very popular with Mediterranean cultures, where they are often served as a first course. You’ll find them in Italy, Greece, and of course France.
They are extremely simple and delicious! I placed 4 red, yellow, and orange peppers on a lined baking sheet, and slid them into a 425º oven. They are then turned every 15 minutes till all sides are blistered and browned. The peppers are then placed into a bowl, and covered with foil until cool. This will help loosen the skins, to aid with peeling. After you remove the skins, stems and seeds, they are sliced and placed on a serving dish. Drizzle with some olive oil, sprinkle with salt, pepper and fresh herbs. Dorie suggests rosemary, parsley, basil or thyme. The aroma, as these bake in the oven, is enticing! I love them as a side dish, but they are also wonderful placed on a sandwich or pizza. You can serve them warm or cold, right from the fridge.
As I mentioned, I would usually use my outdoor grill for roasting peppers, but I wanted to follow Dorie’s recipe and technique. The results were delicious! Thank you FF for picking a recipe that was easy to accomplish while suffering jet lag. A hit with both Bill and I! Happy Friday everyone!
Dorie has posted about these peppers on her blog with the recipe. You can find it here.
|My new olive oil cruet from Tuscany|
|Great hot or cold|
|These are just wonderful as an easy side dish or on a sandwich|