Tuesday, 2 July 2013
Roasted or Barbecued Bell Peppers
If we remember, we put veggies on the barbecue before or after the meat. On Saturday we remembered to roast the two red peppers floating around in the salad draw for nearly a week.
To make a vegetable side dish you'd need a couple of peppers each. Red, yellow, or orange peppers are the ones to choose. We only had two ramiro peppers left, so this made a little 'salsa' to go with our homemade burgers.
For those who don't like peppers, I would urge them to try this. Roasted peppers are indescribably sweet, and nothing like their 'acidic' fresh former selves. Removing the skin also makes them gentle on the stomach as 'repeating' is another complaint levelled at raw peppers.
Simply grill the whole peppers, stalk and all, on the barbeque until the skin is blackened. At this stage 7 year old Sprout was entirely put off. Leave the peppers to cool then peel off the charred skin, remove the stalk and seeds and slice into rounds as if it was still crispy. Toss in a little olive oil, a small clove of crushed garlic, and chopped flat leaf parsley. A handful of pine nuts could be added to stretch this a little if you have some.
If not barbecue weather, peppers can charred under the grill.
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