Roasted Red Peppers

Roasted Red Peppers


Serve with toasted Bruschetta. These full-of-flavor peppers can also be used in omelettes, pannini and pasta.

They are always in my refrigerator in the summer months when they’re less expensive and more locally available.

It can be a fun family outing to visit a local farm where everyone gets to  pick their own. We usually make a day of it, pack a picnic lunch and indulge in one of the farm’s homemade pies.

Don’t be surprised if what only seemed like a few peppers at the farm turns out to be an entire counter full when you get home!



  • 4 red bell peppers (yellow, orange and green are good too)
  • 1/4 cup extra virgin olive oil (this may vary depending on the pepper size. As a rule of thumb I use 1 tablespoon of oil per pepper).
  • 3 cloves garlic, cut in half
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


Roasted Red Peppers

Cover a heavy baking sheet with foil.
Arrange the peppers on the baking sheet and broil until the skins turn brown and blister.
Turn the peppers over occasionally. This will take approx. 20 minutes.
When they are done, put into a paper bag, seal and set aside until they cool.

Peel and seed the room temperature peppers and cut into strips. Sometimes I just cut them in half if I’m using them for panini.

In a large bowl, toss with EVOO (extra virgin olive oil) garlic, salt and pepper. Cover and refrigerate for at least 5 hours, so the flavors can blend.
Bring to room temperature before serving.

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