Roasted Peppers
Roasted Peppers are really easy to make, and their sweet flavors become more pronounced with grilling or roasting.
Roasted Peppers
Roasted peppers are always part of a charcuterie if Chevre (goat cheese) is on the board. There are so many applications, try Roasted Pepper Soup, in salads and they are a must with Turkey Burgers Stuffed with Cheese, (which is almost always goat cheese.)
Ingredients
- Roast as many peppers as you need.
Instructions
- Cut pepper/s into quarters and remove seeds and membrane.
- Spray a cooking sheet with Pam and place skin side up.
- Broil on second from top rack, for about 10 minutes, turning pan as needed.
- When the skin is mostly black and lifting from the pepper, remove peppers from the oven and place 4 quarters in a paper lunch bag. Roll up and seal. Leave to rest for 5 minutes or until you can handle the peppers with your hands.
- Remove skin with a paring knife. This should be very easy for the most part. Slice pepper into 1 inch by ¼ inch pieces and store in a tightly sealed container. Will keep for days refrigerated.
Notes
For the most part we pair Roasted Peppers with Sauvignon Blanc, because Chevre is probably in the picture somewhere. A Dry Brut Sparkling also works beautifully.
• Kim Crawford Sauvignon Blanc
• Mionette Prosecco Brut
• Oyster Bay Sauvignon Blanc
• Okanagan Valley, Summerhill Pyramid Winery Cipes Dry Brut