Tuesday, January 30, 2007

Oven Roasted Peppers

What better way to spend a cold winter day than warming up your apartment by roasting vegetables in the oven? As the deep freeze starts to settle in here in Chicago I’ve been going nuts for roasted vegetables. I’ve got several goodies to show you.

I’ll start with the latest. Since I showed you how I roast peppers over a gas range back in the summer heat of July, I thought you might like to see how I roast peppers in the oven now that it’s colder.

It must be a good year for peppers. They were on sale at the grocery store again last night when I stopped in on my way home from work, so I bought three big beautiful orange ones and brought them home. Usually I would have bought an assortment of colors, but the orange ones were the only ones on sale. That’s ok, though, because I think I like them best. Big surprise; they’re the sweetest.

The first thing I did was to turn the oven on at 425 deg. F.

After washing the peppers, I cut them in half lengthwise up to the stems, then pulled them apart, taking the stem and seed cluster out at the same time. I trimmed the white parts off the ribs, then put them skin side up on a foil-lined baking sheet. I put a tablespoon of canola oil in a little bowl and, with a pastry brush, brushed the oil all over the outsides of the peppers.

After the oven had reached 425 deg., I put the peppers in and set the timer for half an hour. After about ten minutes, the most beautiful aroma of sweet roasting peppers filled my kitchen. After twenty minutes, the aroma had spread out to the living room. It’s funny how the smell of roasting food adds to the overall feeling of warmth and well-being in these chilly winter months.

After half an hour, I checked on the peppers. They were looking good – soft, with some brown roasted spots on them. I left them in for another ten minutes, so there would be even more brown roast spots, then took them out of the oven.

I put the peppers into a small glass bowl, covered the bowl with plastic wrap, and let it sit for fifteen minutes. Then I peeled the peppers. It was a lot easier to peel the oven-roasted peppers than it is to peel the peppers roasted over a gas flame.

And here they are. I haven’t decided what I’m going to do with them yet. Any ideas?

1 comment:

Unknown said...

There are different kinds of pepper varieties are available in super markets. To all my rice varieties i will add this pepper dish for spicing flavor...

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