pre-heated broiler
½ sheet pan covered with foil
covered container or
brown paper bag
3 peppers
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1. Cut the tops and bottoms off of the peppers at the end of the natural curves.
2. Remove the stems and discard.
3. Place tops and bottoms, skin sides up, on the prepared sheet pan.
4. Slice the body of the pepper open lengthwise at a place where the pepper humps.
5. Lay the pepper skin side down. With the tip of a knife remove the pithy white ribs and seeds. Discard them.
6. Place the cleaned pepper centers skin side up, flat, on the baking sheet.
7. Broil the peppers until they are evenly black all over.
8. As the pieces blacken, transfer them to lidded container or closed paper bag to steam.
9. When they are cool enough to handle, place one piece at a time, skin side up, on a plate or cutting board. Peel off blackened skin and discard.
Use a napkin or a piece of paper towel to keep hands clean. Messy work.
10. Cleaned roasted peppers can be served as is, or sliced in strips, diamond patterns or cut into shapes with miniature cookie cutters. Full of vitamins, they add wonderful flavor and color to any dish, cold or hot.
©NANCY BOOKMAN HOFFMAN
March 11, 2008
RECIPES\ROASTPEP.VEG
