Roasted Peppers (adapted from Deb at smitten kitchen)
Sweet Bell Peppers (red, orange, yellow, or a mix of all three)
red wine vinegar
extra virgin olive oil
1 clove finely chopped garlic (optional)
1. Preheat oven to 400 degrees. Put whole peppers on a foil lined baking sheet and bake for 40 minutes, or until they're blistery and really wrinkled and starting to turn black. At about the 20 minute point, turn the peppers with tongs so that they evenly roasted.
2.Remove from the oven and cover them with a piece of foil, making sure that they're nicely covered with no holes for escaping steam. Let them peppers sit all wrapped up for about 30 minutes or so.
3. Remove the foil and peel the peppers. The skins should slip right off. Take the stems off and remove the seeds. Do not rinse the peppers with water, because you will lose all of their flavorful juices. Cut (or just tear them like I do) the peppers to your desired size and serve them or keep in a jar with a 1-2 tablespoons of red wine vinegar, some chopped garlic, and a pinch of salt. You may drizzle them with olive oil before serving, but I don't recommend refrigerating them with olive oil on them because the olive oil will solidify from the cold. They keep up to a week in the refrigerator in a covered jar.
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