Homemade roasted peppers are just the bestest of the best. I occasionally make large batches of these and store in jars with olive oil. They keep well and make great additions to salads, pasta and just generally everything.
To roast the peppers, simply grill them whole over the stovetop until the skins have blackened in the fire. In my case, since my stovetop is a hotplate, I'm just placing them on the hotplate till they get as blackened as possible, then using my butane torch to finish off the job.
Pop the peppers into a plastic bag for a few minutes. This lets the steam loosen the skins from the peppers. Then remove them and peel skins off, slice them to remove the stem and seeds, and you're ready to rock and roll.
Serves 2:
- 1 roasted bell pepper, sliced into strips
- 2 pieces of sundried tomatoes, sliced into strips
- 2 cloves garlic, sliced
- A pinch of chilli flakes or 1 teaspoon finely diced red chilli
- Extra virgin olive oil
- Splash of white wine
- Freshly ground salt and black pepper
Heat olive oil in a saucepan and saute garlic and chilli till soft and fragrant. Add peppers and sundried tomatoes and mix well. Add a splash of white wine and season with salt and pepper to taste.
Throw in the cooked pasta and toss till well coated, and sprinkle your choice of crumbled feta or grated parmesan reggiano over before serving.
Other items on the Red, White and Ooohhh menu:
- Mozzarella and cherry tomato salad
- Boeuf bourguignon with mashed potatoes
- White chocolate and cherry cupcakes
- Red rubies in coconut milk
- Raspberry macarons with a buttercream filling
- Cream scones with homemade raspberry preserves and freshly made whipped cream
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