How to Roast Yellow Peppers

Roasting yellow peppers adds flavor to your favorite dishes.

With so many fruits and vegetables available at reasonable prices year-round, you don't have to cook according to the seasons anymore. Fresh strawberry pie can be enjoyed in February, and an elegant beef cannonade with spring onions in May. Imagination is the key ingredient in today's kitchen. You can add flair and flavor to any dish by giving special treatment to your favorite ingredients. For instance, roasting yellow peppers before adding them to your pot or pan will enhance the flavor factor and give an exotic twist to your old standbys.

Things You'll Need

• Yellow peppers
• Olive oil
• Basting brush
• Foil
• Baking sheet

Instructions

1. Wash your peppers while the oven is preheating to 375 degrees Fahrenheit. Leave the peppers whole with stems attached. Place the washed peppers on a non-stick or foil-lined baking sheet in the oven. To ensure that the peppers are roasted evenly, open the oven every 15 minutes and turn the peppers using tongs. Remove the peppers after an hour and let them cool for 20 minutes. Use a sharp knife to split the skin and peel the peppers, separating the flesh from any of the seeds and pulp.

2. Preheat the oven to broil. After washing your peppers, take one and cut a circle around the stem with a sharp knife. Remove the stem. Cut the pepper in quarters lengthwise. Remove all seeds and pare away the white spines. Repeat with remaining peppers. Place the cut peppers' flesh side down on a non-stick or foil-lined baking sheet and brush the skin with olive oil. Sprinkle with a little salt and pepper if desired. Place the baking sheet with peppers under the broiler; after five minutes remove from the oven. Turn the peppers over and baste with oil. Return to the oven. Check the peppers every five minutes until they appear wrinkled and slightly blackened. Remove from the oven. Let cool, then cut into strips.

3. Roast your peppers on a charcoal grill if you're camping with no access to a gas or electric oven. Leaving the peppers whole after washing, place them directly on the hot grill. Using tongs or a couple of clean sticks, turn the peppers every couple of minutes. You want them wrinkled and slightly blackened, not burned. Remove the peppers from the grill and let cool for 20 minutes.

Tips & Warnings

• Roasted yellow peppers can be used with the skins on or peeled off. They can be added to soups or stews or chopped up and mixed with a little tomato and garlic for bruschetta.

• Always cool roasted peppers before handling, especially if they're roasted whole. The liquid inside will be scalding hot.

References

• The Wednesday Chef: How to Roast Peppers
• Fabulous Foods: How to Roast Peppers