Friday, November 23, 2012

Roasted red peppers

Roasted veggies are the best. And roasted sweet peppers, well, they manage to stand out even among these tasty foods. They are also extremely simple to make.

2-3 large red peppers

Wash peppers and dry them. Remove seeds and veins.

Press them flat onto a foil-lined baking sheet. Place into oven and broil for 12-14 minutes, until skin is beginning to turn black.

Immediately collect peppers into a lidded container. Allow to steam in their own juices for a few minutes, this will allow you to remove the peel with ease.

Toss with olive oil, Feta and balsamic vinegar for a quick salad.

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