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Roasted Red Peppers

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Ingredients
  Sweet red peppers 2 1⁄2 Pound (8 Medium Ones)
  Olive oil/Salad oil 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Garlic 3 Clove (15 gm) (Small Cloves)
  Anchovy fillets 3
Directions

GETTING READY
1) Preheat oven moderate to 450F.
2) Wash red peppers, drain and pat dry.

MAKING
3) On a cookie sheet arrange peppers.
4) Bake for about 20 minutes till charred. Turn peppers every 5 minutes while baking with tongs.
5) In a large kettle put hot peppers, cover the kettle.
6) Let stand for 15 minutes.
7) With a sharp knife peel off the charred skin.
8) Cut into four and discard the ribs and seeds. Remove dark spots if any.
9) In a large bowl mix olive oil, lemon juice, salt and garlic.
10) Mix the peppers to it and toss.
11) Spoon pepper mixture and anchovy fillets into a 1-quart jar and lid tightly.
12) Chill for several hours or overnight.

SERVING
13) Serve as is or on a tossed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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