July 19, 2008

Roasted Red Peppers

Voluptuous red peppers, slick with extra virgin olive oil and infused with pungent slices of raw garlic.

I can never make enough of these. They disappear in a fraction of the time it takes to roast, steam, peel, shred and marinate them.
But, oh are they worth it!

They are worth the red stained fingernails (it fades quickly) and the blast of heat I took in the face when I opened the oven door because I wasn't paying attention. They are worth the at least ten degree rise in temperature in our house from having the broiler on this morning. And they are worth the copious amounts of olive oil you need to smother them sufficiently, because that oil then makes the world's most sublime vinaigrette!


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They are amazing eaten on their own or on slices of grilled bread. Then, if by some chance there are some leftover, I add them to tarts and savory cakes.

Roasted and Marinated Red Peppers
serves 4-6

6 red peppers
6 cloves garlic
extra virgin olive oil

Heat the broiler. Place the peppers on an aluminum foil lined baking sheet and broil about 4-5 inches away from the heat until the pepper's skin is charred and blistered.
Turn and continue until all sides have been roasted.
Remove foil and peppers to a plate and wrap the peppers up in the foil. Leave to steam for about 20 minutes.
Unwrap and leave the peppers to cool, then remove the skin and seeds with your fingers. It should all peel off easily. NEVER rinse them under running water to remove skin and seeds. You will lose all that beautiful roasted flavor.
Tear into strips and place them in a shallow dish.
Slice the garlic into thick slices and scatter them over the peppers, tucking some under and in between.
Pour enough olive oil over until all the peppers are submerged.
Cover and marinate overnight in the fridge. Bring back to room temperature before serving. Pin It

7 comments:

Our Juicy Life said...

i just watched tyler florence on the food channel make these and now they are on your site...i have never really done this with peppers, but I'm going to make some tomorrow. So, do you just put them in olive oil and garlic and then eat on some toasted french bread?

Anne in Oxfordshire said...

I will try this, looks great..is a broiler, a grill???

And just by chance there are some left over, how long do they last??

wcs said...

A classic! We grow our own peppers, so we won't have them until harvest time. I can't wait!

Loulou said...

Our Juicy Life
They are soooooo good! I make them all the time.
Just leave them overnight in the fridge, covered in olive oil and with the garlic, then eat them plain or put them on toasted bread (like bruschetta).

anne
Yes, a broiler in UK English is a grill. :)
They will last about a week in the fridge. If you can resist them that long.
Enjoy!

wcs
They must be even better with your own peppers!

Loulou said...

Our juicy life,
Is it bruscetta or bruschetta I wonder?

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Loulou said...

Sophie
I sent you an email. Let me know if you post the recipe.