Roasted Peppers
Ready-made jars of roasted red peppers are a quick-cooking ingredient when time is tight, but it really doesn’t take long to make your own (it’s also a lot easier on your wallet). Any unused oil-dressed peppers can be placed in a bowl, covered with clingfilm and kept in the fridge for up to a week.
Ingredients
3 Red or Yellow Peppers (or as many as your recipe requires)
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and Pepper to taste
Method
Pre-heat your grill to high. Line a baking sheet or roasting tray with foil, then place the whole peppers on the foil and pop it under the grill. Keep a close eye on the peppers; as soon as the skin closest to the grill has blackened and blistered, turn the peppers, until they are eventually blackened all over. Remove the peppers from the grill and leave to cool completely (the insides will be very hot). When cool, pull off the stalks, scoop out the seeds and peel the blistered skin away from the flesh, which will be soft. Cut the pepper flesh into strips, then put them into a bowl with a dash of balsamic vinegar, a good drizzle of the oil and season well with salt and pepper.
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