On Monday, I’ll be posting about a picnic I had with Brooke from Conversations With a Cupcake. She was in charge of the kids’ food, and I as in charge of the grownups’ food, so I decided to make sandwiches that we would love but the kids would probably hate. How better to do that than layering them with roasted bell peppers? (Not to mention caramelized onions, which are coming soon).

Here is how I made them:

an assortment of bell peppers (however many you want that will fit on a cookie sheet without crowding, up to 8 )
olive oil
salt and pepper

1. Preheat the oven to 400 degrees (200 degrees celsius). Rub the peppers with olive oil, and season with salt and pepper. Roast for 30-45 minutes, or until the skins turn dark brown and wrinkled.

2. Place onions in a large glass bowl and cover with plastic wrap or an airtight lid. Let rest untilo the bottom of the bowl is cool to the touch. Carefully peel off skins of the peppers, remove seeds and stems, and discard. Reserve the flesh. Use immediately, or refrigerate for up to a week.

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6 Responses to “how to roast a pepper”

1. VeggieGirl says:

   22 August 2009 at 10:37 am

   LOVE this recipe – brings back nostalgia
2. Jen T says:

   24 August 2009 at 7:44 pm

   Yum! We just picked about 8 bell peppers from our garden this week, so this will be great. As always, your photos are awesome!
3. Nov Yummies « The Kiwi-Canuck-Yankee says:

   1 November 2009 at 9:15 am

   [...] capsicum as detailed in Sophistimom.  Caramelise onions.  Marinate steak at least one hour before frying in large fry pan.  Slice [...]
4. panini party says:

   25 May 2010 at 10:26 am

   [...] and olive tapenade (recipe follows) 6 ounces fontina cheese (or another melty cheese), sliced 4 roasted bell peppers 3/4 cup caramelized onions 1 large bunch fresh basil 3/4 pound cooked chicken, (tarragon is not [...]
5. Hot and Healthy Mom • Best. Sandwich. Ever. says:

   2 August 2010 at 8:15 am

   [...] 2 small loaves of ciabatta bread sliced   horizontally caramelized onion (click for recipe) kalamata olive and artichoke tapenade (recipe follows) 6 ounces fresh mozzarella 1 chicken breast, grilled and thinly sliced 6-8 large fresh basil leaves 2 roasted bell peppers (click for recipe) [...]
6. Marla says:

   17 May 2011 at 5:40 am

   Gotta admit I am not the hugest pepper fan, but something magical happens when they are roasted. LOVE ‘em