I scored these beautiful peppers during our most recent visit to my parents home. One of my favorite things to do with red peppers is to roast and then marinate them. I use the recipe from Mark Bittman’s “How to Cook Everything” cookbook.
First, you roast the peppers in a 500 degree oven for about 30 minutes, shaking the pan a few times during cooking so they don’t stick. They will come out looking like this…
Then you let them cool until you can handle them, peel the skin off and remove the stems and seeds. You will then be left with this…
Next, you mix a 1/4 cup of extra virgin olive oil and a tablespoon of balsamic vinegar in a jar. Add a minced garlic clove and some salt and pepper to taste. Add the red peppers and let them marinate for at least an hour and up to 24 hours.
And finally, you will be left with extreme deliciousness that you can add to whatever you like…or just eat them as is!
We used ours to top some whole grain Naan bread along with pesto and feta cheese…baked for 5-7 minutes at 450 degrees…yummm!
Here are a few more pictures from our weekend…as you can see, Fall is in full swing around here!