Roasting Peppers

Roasted peppers make a great addition to salads, omellets, pizzas,
pasta dishes
and sandwiches. Roasted peppers are also brilliant on their own. Add a
drizzle of
extra virgin olive oil, a dash of balsamic vinegar, a crushed garlic
clove, a little salt
and pepper, and you have an appetizer that will endear guests no
matter what the
occasion.

There are a few ways to roast peppers: over a gas burner, and under
your oven's
grill.

Please note: peppers need frequent turning until they blister and char
- if any
section of the pepper becomes coated with white ash, you're
over-roasting.

Turn gas burner on high and arrange peppers directly over flame.

Roast peppers until blistered and charred, turning frequently with
tongs. Place
peppers in pan, cover for 10-15 min until cool. The steam will help
loosen the skin.
Peel away charred skin. Slit pepper in half with paring knife and
scrape away
seeds.

Use as called for in recipes or store in a tightly sealed container in
the refrigerator
or freezer.


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