Pan-roasted red pepper adds flavor and color to savory dishes. It takes about 35 minutes to prepare and roast a red pepper. You can also roast a large batch and freeze it for later use, rather than buying it in a jar. Roasting brings out the flavor of the pepper. Try it in pasta dishes, pizza, salads, dips, sauces or as an hors d'oeuvre with antipasto, crackers and feta or goat's cheese, or on bruschetta.
Instructions
1. Preheat your oven on broil to 500 degrees F.
2. Wash your red pepper and pat it dry.
3. Slice the pepper into halves or quarters, remove the stem and scrape the seeds and membrane out with a knife.
4. Brush about 2 tsp. of vegetable oil over the skin of the pepper with a pastry brush.
5. Place the pepper skin-side up in a shallow baking pan and place it on the highest rack in the preheated oven.
6. Broil the pepper until the skin begins to blacken and blister, which will take about 15 minutes.
7. Remove the pepper from the oven and let it cool for about 15 minutes, or until it is cool enough to handle.
8. Peel the skin off the pepper. The skin should pull off easily once roasted.
Tags: about minutes, skin pepper