- 3-4 whole red, yellow or orange peppers
- Vinaigrette (optional)
Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF, maintaining a bed of coals for roasting the peppers.
Toss the whole peppers either directly on the hot coals, on the cooking floor on in metal or cast iron pan.
Keep turning until blackened on all sides, and they are beginning to collapse. It will take only a few minutes. Use protective gloves and a peel to move and remove the peppers.
Remove from the oven and place in a paper bag to cool.
Peel the skins and remove the seeds, and then slice.
You can serve roast peppers hot or cold, plain or with a dressing. They can be used in other dishes and in pasta sauces.
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