30 Jun Barbecue Roasted Red Peppers
I’m feeling a tad guilty again. While yesterday’s post about roasted garlic got a lot of you excited, it turns out this dish raised a few issues. First, DivaLisa is extremely allergic to garlic. Although she was too polite to say this, I’m pretty sure a close-up of her culinary nemesis caused her more discomfort than is warranted on a Monday morning.
Second, Dana McCauley pointed out that firing up the grill just to roast a head of garlic is wasteful. She’s got a brilliant method for pan-braised garlic that she swears is easier on energy consumption and better tasting to boot. I’m going to bookmark her technique for future reference. After all, I won’t always have the grill fired up for something else.
The “something else” in question was roasted red peppers. I adore them. Tossed into salads, pureed into soups, ground into dips…
A while ago my friend Janie asked how to roast peppers, and although I distinctly remember answering her, I can’t find anything in the blog archives. So, here’s a recipe for roasted red peppers that has no garlic, won’t waste resources and answers Janie’s question.
If you already make and consume these wonderful vegetables (I know, they’re technically a fruit because they have seeds) what dishes do you use them with? Or are roasted peppers too time-consuming for you?
Grill Roasted Red Peppers
- Whole red peppers, washed (this works with green, orange and yellow peppers)
- Heat the grill to medium. (You can also do this in your oven under the broiler.)
- Place peppers directly on a lightly greased grill. Close the lid and grill, turning every 5 minutes or so, until the peppers are charred on all sides.
- Wrap peppers in a paper bag or place them in a bowl covered with plastic wrap. Let sit to allow the steam to loosen the skin. [Update: Dana McCauley says: “I place the hot, grilled peppers in a bowl and cover it tightly with foil. Once the peppers are cooled to room temp, I remove the foil and the peels have usually almost literally sweated off.” Thanks, Dana!]
- When the peppers have cooled enough to handle, peel the skin off. Remove the stem and seeds.