Fresh off the vine, smoked, roasted, peeled and marinated peppers; ready for a favored charcuterie, pizza, dip sandwich or spectacular in salads.
When winter nears its end, I start planning what I will grow in the spring. Peppers are always top of the list. Why?
They quietly take all summer of soaking up the sunshine and then when summer begins to wane, reminding us of the cold months ahead, the peppers say, ‘don’t fret, here I am, hot, sweet, colorful, anyway you want me’!
While I will dry some and freeze a bundle of others for winter dishes, roasting the peppers is the most delicious way to enjoy them off the vine.
Your grill is still out and being used when peppers are ready to harvest, so why not toss a few bundles of them on the grill!
Brush with a little olive oil, place on the grill and turn until all sides get charred, then pop them in a big brown paper bag. The skins will peel right off.
If you are not a huge grill person, a hand smoking device/gun is fabulous. A small contraption for the wood chips, a little hose to go inside a zip baggy and several peppers at a time can be given the lovely smoke flavor.
Another easy way to roast the peppers quickly, if you have a gas stove, is to place the peppers right over the fire, turn and be careful.
Last but not least is to brush with olive oil, pop in a 400 degree oven until you see the skins begin to wilt. They won’t have the smoke flavor but they are ready for a gazillion dishes.
So Many Ways To Use Roasted Peppers
Once the peppers have been roasted they can be chopped and frozen, pureed and used as a spread on pizza dough, bruschetta, tossed in a Lemon Dressing and kept in the fridge for several days to use in salads, or a lovely side dish on its own.
A favorite whimsical luncheon or side dish I like to make for artsy friends is to slightly roast a large pepper, just enough to give it a smoke flavor, not peel it and halve it. Anything can be placed in the center using the pepper as a dish.
Lightly roasted zucchini and yellow squash, tossed in my favorite Lemon Dressing gets layered inside the pepper and served as a lovely whimsical side dish.
- Olive oil
- Balsamic vinegar
- Grill, oven or hand smoker
- Cutting board
- Chopping knife
- Brown paper bag
- Measuring cup
- Measuring spoons
- Wooden spoon
- Small spoon – to remove seeds
- Parchment paper – if roasting in the oven
- Smoking gun, Grill or an oven
Roastd PeppersCourse: Kitchen Hacks, Salads and VeggiesCuisine: MediterraneanDifficulty: Easy
Fresh off the vine, smoked, roasted, peeled and marinated. Ready for so many recipes.
Peppers – 8, large or a bundle of small peppers
Salt – 1 tbsp
Garlic – 2 cloves crushed
Oregano – 1 tbsp
Olive oil – ¼ cup
Balsamic vinegar – ¼ cup
- Place the peppers on a parchment lined baking sheet.
- Bake at 400 for 30 minutes or on a grill until charred on all sides.
- Place the hot peppers into the paper bag and close it tight for about 30 minutes. This will create a steam and make the skins easy to peel off.
- Gently open the peppers after they have cooled.
- Remove the seeds. Peel off the skin. Slice into strips.
- Place the marinade ingredients into a bowl with the sliced peppers. Toss gently. Your luscious peppers are now ready for Everything!