I bought a lot of beautiful red, yellow and orange peppers this week at the farmer’s market and then didn’t know what to do with them so I decided to try roasting them. Turns out it’s easy, but a bit messy, to do!
I preheated my oven to 450 degrees and covered a cookie sheet with tin foil.
I put the peppers on the tin foil and drizzled with extra virgin olive oil and then used my hands to cover each pepper with a little oil.
They went into the oven for a while. Honestly, I didn’t check the time because I was making dinner and I kept looking at them. I’d guess maybe 15 minutes and then I turned them over and cooked them another 15 minutes. I have NO idea if this is too much time, but they turned out ok.
After they came out of the oven, I put them into 2 small brown lunch bags to steam. Then I went to eat my dinner.
A little while later (maybe 20 minutes because I watched the last two rounds of Chopped) I started peeling the skins off and removing the seeds. This is the messy part. It took me about five peppers before I figured out how to get the seed pod out without breaking them all over the peppers.
I put all the peppers in a container and drizzled with more olive oil and put in the fridge. I will be making paninis or roasted pepper hummus with them soon. You could also slice them and put on salads.
Easy and delicious!