| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Info/tips, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
|
Hard, firm, shiny bell peppers |
INSTRUCTIONS
1. Place the peppers directly on a gas or electric burner preheated to the
hottest setting. Roast the peppers until completely charred and black on
all sides, turning with tongs. This will take about 6 to 8 minutes. Be sure
to roast the ends of the peppers as well. Peppers can also be roasted under
the broiler or over a high flame on the grill.
2. Wrap the roasted peppers in wet paper towels for 5 minutes or place them
in a sealed paper bag. (This helps steam off the skin.) To peel the
peppers, scrape off the charred skin with a paring knife, stiff brush, or
your fingers.
3. To core and seed the peppers, cut them in half lengthwise. Cut out the
stem end. Trim or scrape away any white pith and seeds inside. Roasted
peppers are delectable marinated in balsamic vinegar and olive oil. Slice
them into salads or puree them in soups and sauces.
Posted to Digest eat-lf.v097.n007
Recipe by: Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
From: Terry and Kathleen Schuller <schuller@ix.netcom.com>
Date: Wed, 08 Jan 1997 05:53:01 -0600
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“Times change, God doesn’t.”