Last week, my dad waxed poetic about the Perfect Antipasto, which included roasted peppers. He suggested that you make your own roasted peppers, and I am going to echo that. Because really, it’s so simple. Even he could do it. This is the base for tons of other recipes and is a great recipe to master if you are ready to spice up your antipasto game. Throw them in a salad, garnish a goat cheese adorned baguette, top a pizza, string them together and make a roasted pepper necklace! Make lots of ’em!Print
Your own roasted peppers are integral to stepping up your antipasto game. This is a very simple recipe that will leave you feeling satisfied and ready to make more.
A red pepper (or two or three….)
Some olive oil
A plastic Ziploc bag
Heat up your oven to 500 degrees.
Rinse your pepper under water, and dry it off. Rub it with a thin coating of oilve oil and place it on a cookie sheet on the top most rack of your oven.
Bake. Until black char marks start to appear on the outside and skin gets all wrinkly. This could take about 10 minutes or so.
Put this wrinkly, charred veggie in a Ziploc bag. The steam from the pepper will cause it to wilt. After about 10-15 minutes in the bag, you can get brave and open it up. It should be cool enough to pluck off the green stem and peel off the skin.
Then slice it up into thin strips and discard the seeds, skin and stem.