MARINATED ROASTED PEPPERS
Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.
Provided by Sharon123
Categories Peppers
Time 45m
Yield 2 roasted peppers
Number Of Ingredients 6
Steps:
- Set a cast iron grill pan or griddle over high htat and let it get nice and hot. Put the peppers on their sides on the hot surface.
- Cook, using tongs to rotate and position each one so that all side and the top and bottom get charred, about 20-25 minutes.
- Put the peppers in a medium bowl and cover it tightly with plastic wrap. Let the peppers steam just until they're cool enough to handle, about 20 minutes.
- Remove and discard the plastic wrap. Working over another bowl, cut or pull off pepper stems(which should come away with the cluster of seeds) and discard.
- Tip the opening of the peppers toward the bowl and let any liquid inside pour out. Fish out and discard any seeds in the liquid. Cut the peppers lengthwise in half on a cutting board and trim off all the pale bits inside.
- Cut the peppers lenghthwise in half on a cutting board, and wipe out the seeds. Turn the halves skin side up an;d scrape off the skin with the back of your knife or peel it with your fingers.
- Tear the pepper pieces into irregular strips and add them to the bowl with the pepper juice. Add the garlic and vinegar, then massage the peppers with your hands, stirring and tossing them a bit. Stir it again and with your hands, tossing and rubbing the peppers, until the liquid looks creamy and a little viscous. Tear the basil leaves into big pieces andd stir them inches.
- Eat the peppers right away, when they're still a bit warm, or up to an hour or two later. You can also deep them covered in the fridge for up to 2 days. Let them come to room temperature before serving.
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Finley Brooke
finley-brooke28@yahoo.comI'm not a huge fan of peppers, but I really enjoyed these. They're so flavorful and juicy.
Arun Sah
sah-a@yahoo.comI made a few changes to the recipe, but the peppers still turned out amazing. I can't wait to make them again!
Johnson Mbadiegwu
johnson_mbadiegwu@aol.comI used a variety of peppers for this recipe and they all turned out great. I especially loved the red and yellow peppers.
xzbit9069 Davidson
x-d@yahoo.comI've never made roasted peppers before, but this recipe made it so easy. They turned out perfect!
ARNEST MUTAI
m-a7@aol.comI made these peppers for a party and they were a hit!
Elizabeth Moya (Liz)
e.m@hotmail.com5 stars!
John Hosten
jhosten@hotmail.frThanks for sharing this recipe!
MD asib Khan
k_m25@gmail.comI'll definitely be making these again.
Charlie Parker
c_parker100@hotmail.comDelicious!
Real Mj
rmj@yahoo.comThese peppers are so versatile. I've used them in everything from salads to pasta dishes to grilled cheese sandwiches.
Damilare Akanji
damilare_a16@gmail.comI love making these peppers ahead of time and storing them in the fridge. They're a great way to have a healthy snack or side dish on hand.
Umar shah Umar shah
u4@hotmail.comThese peppers are the perfect addition to any summer cookout. They're easy to make and they always impress my guests.
Samsad khan Khan
samsad-k67@gmail.comI'm not usually a fan of roasted peppers, but these were surprisingly good. They're not too smoky or bitter, and the marinade adds a nice sweetness.
Resham Arghakhanchi
arghakhanchi.r12@hotmail.co.ukThis recipe is a keeper! The peppers are so easy to make and they taste delicious. I love that I can customize the flavors by adding different herbs and spices.
iceking playz519
p_iceking@yahoo.comThese roasted peppers are amazing! They're so flavorful and versatile. I've used them in salads, sandwiches, and even pizza. They always add a pop of flavor and color to any dish.