Wednesday, September 16, 2009

Roasted Peppers and Garlic

Today is a quickie. We had produce co-op and I got so many yummy looking green and red peppers. Just last week I was craving roasted red peppers and garlic. So today was the day!

Directions for Roasted Red Peppers (works with all peppers):

  1. Wash peppers
  2. Place on a cookie

  3. Set oven to broil (I broil on high)

  4. Place peppers under broiler

  5. Let peppers char on every side (rotating as needed) including the tops and bottoms

  6. Place hot peppers in paper bag and let cool 20 to 40 minutes
  7. Peel black skins off and slice pepper as wanted

Directions for Roasted Garlic:

  1. I use a glass pie plate

  2. Peel outer skins off garlic

  3. Slice just the tops off

  4. Drizzle or pour olive oil over garlic
  5. Sprinkle with a bit of salt

  6. Bake at 385 ( just a random temp) for about 45 minutes

  7. Take out and cool while peeling the peppers.

So easy and doesn't take much time.

I then mash the yummy garlic and a pinch of salt to tatse.

I then layer roasted peppers and roasted garlic. I was doing a bit of tasting at this point! The garlic is so mellow. Yum! I can't say it enough! Place in fridge an use as needed for a few weeks.

Next, I would proceed to slice some of my french boule bread. (Maybe bake it in smaller rounds or baguette style.) Slather on some P&G, sprinkle a little cheese and pop under the broiler. I now know what I'm having for lunch tomorrow.

Enjoy! Check out more fine post on We Are That Family for Works For Me Wednesday!

I'd love to hear about your favorite things to do with garlic and peppers.


1 comment:

Tina said...

I can never get enough garlic. I just made some garlic smashed potatoes for dinner, with extra garlic! I'll be diggin on that roasted recipe later this week. I have a ton of garlic I'd enjoy using...yummy!