One of the last things I decided to make for the bruschetta was the roasted red peppers for the Goat Cheese and Roasted Red Pepper Bruschetta. We normally will roast these on the grill when we are barbecuing, but since we weren't using the grill right then I decided to make these in the oven. You can of course buy a jar of these, but roasting your own is so easy and usually cheaper (right now I have been buying bell peppers for .88 cents each here in AZ, unbelievably cheap!).
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| Weirdly shaped peppers! |
I roasted two of them, which made enough for 5-6 bruschetta. I was surprised that it made less of a final product than I thought, so I was glad that I had roasted two and not one.
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| Nice and blackened. |
Cut the peppers in half, removing the stem and seeds. Place skin side up on a foil lined cookie sheet. Move your oven rack to the highest position and turn on the broiler. Put the cookie sheet of peppers under the broiler and roast until the skin is blackened. This took mine 10-15 minutes, but watch them very carefully! Don't go walking away and getting distracted. The skin should be black in most places. Then take them out and immediately put in an airtight container.
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| Pepper Sauna |
If you don't have something with a tight fitting lid, just put them in a bowl covered tightly with plastic wrap. You want them in a pepper sauna. Leave them alone and don't open the container for 15-20 minutes. Then you can take them out and peel off the blackened skin. There you are, left with a beautiful roasted pepper.
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| Pepper fillet |
I chopped mine up and tossed them in a little olive oil, then stored them in a jar until I wanted to use them.
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