Roasted Red Peppers

Name: Roasted Red Peppers
Yield: 6 servings
Cuisine: American
Ingredients: 3 red peppers, washed and dry; 3 tbsp red wine vinegar, optional; 1 1/2 tbsp olive oil, optional; 1 clove garlic, optional; 1 pinch dried oregano, optional; 1 pinch salt, optional; 1 pinch pepper, optional

quietvalleyq @cook_3747198

Red peppers are brought to another level by roasting them. They have an intense, robust flavor that enhances so many dishes. When I find a red pepper in the fridge that is a bit past it's prime, I roast it and give it new life. Roasted red peppers on a sandwich is my favorite!

quietvalleyq @cook_3747198

Saved

Ingredients

6 servings

3red peppers, washed and dry
3 tbspred wine vinegar, optional
1 1/2 tbspolive oil, optional
1 clovegarlic, optional
1 pinchdried oregano, optional
1 pinchsalt, optional
1 pinchpepper, optional

Saved

Steps

1

Place pepper over open flame, turning until all sides are burnt and black. This can also be done under the broiler.
2

Place roasted peppers in a bowl and cover tightly with plastic wrap. Let sit for about 30 minutes, until peppers are cool enough to handle and are soft.
3

Under cold running water, rub off burnt skin. It should come off quite easily.
4

Cut off top of pepper, slice down one side of pepper to open. Remove all seeds and ribs. At this point your peppers are ready to use! They will keep for a few days in the fridge.
5

If you like, prepare a quick vinaigrette with remaining ingredients and pour over peppers. This will extend the life of the peppers in the fridge and is particularly delicious in salads and sandwiches.