Friday, November 23, 2012
Roasted red peppers
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.