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Oven Roasted Red Peppers Salad
Every September when Hungarian red peppers are at their peak season my girls and I hit the kitchen and make oven roasted red peppers. A divine scent fills the house and great number of nicely packed portions end up being stored in deep freezer for our family to enjoy throughout the year.
Although roasted peppers make delicious side dish, in our house we all like the salad version best and it goes so well with some fresh garlic sprinkled all over it. Here you will learn how to roast red peppers in the oven and how to make the salad yourself.
- Prep time: 15 min
- Cook time: 15 min
- Ready in: 30 min
- Yields: Serves two people one medium bowl of salad
- 10 red peppers (as thick as possible)
- 2 cloves of fresh garlic
- olive oil
- balsamic vinegar (optional)
- Preheat oven to 450 degrees F (230 degrees C)
- Wash peppers and wipe them with paper towel
- Cover baking sheet with parchment paper
- Lay peppers on the paper and put them in the oven (don't cut them!)
- Roast for 15 minutes, turning sides as black spots start showing
- Peppers are done when they get wrinkled and their skin gets black spots
- Move peppers to a bowl or a pot and leave them well covered
- When peppers are cooled peel them and remove stems and seeds
- Season with olive oil, vinegar, fresh garlic, salt and pepper
My favorite tool
Tongs are just great for dealing with fragile peppers while roasting. I love tongs with silicone tips because those can't scratch sensitive dishes and they are heat resistant at the same time.
Roasted peppers all year long
Roasted red peppers can be stored in deep freezer for months. In that case you don't have to peel them or remove stems and seeds before freezing.You have nothing to do in fact.
Peel comes off so much easier after unfreezing and your salad is done really quickly.
The peppers juice is a treasure
Roasted peppers have a delicious juice. Make sure you save it for your future dish as well.
Parchment paper is a must
In spite of other methods of roasting peppers like grill or broiler, I always use my oven since it is by far the easiest and the cleanest way due to the parchment paper I put on my baking sheet. Parchment paper is a must.
No sticky stains after you're done
Make sure you put parchment paper over baking sheet. Peppers may be dripping their juice during roasting and parchment paper is the best way to avoid those sticky stains.