When I first made these peppers, in October of 2010 (tempus fidgets, as my Aunt Buzz used to say), I wrote about how nice these were in salads and on sammiches. Need I add how totally wicked nizza they are served with grilled sausages & stuff?
I didn’t think so.
Thoughts of sausages on the grill and, more to the point, a cleaned out and newly replenished crisper bursting with an assortment of sweet peppers; large and small, green, red, yellow, and orange – hey – there were a couple of really good sales, put me in mind to roast some more peppery goodness, only THIS time, I made a few, ermmm, tweaks.
•Peppers – use what you like. I had assorted sweet red, yellow, orange and green peppers to be used up, so that’s what I used
•Garlic – seven or eight peeled cloves
•Red wine vinegar
•Extra Virgin Olive Oil
•21 Seasoning Salute – a salt-free seasoning blend available at Trader Joe’s – but you can use your favorite.
Heat oven to 350º.
Deseed and cut the peppers into rough chunks – I had tiny as well as normal-sized peppers (maybe a dozen of the former and three of the latter), so averaged them all out.
Place the peppers and peeled garlic cloves in an oven proof pan (a bit of foil lining the pan wouldn’t be a bad idea – I’m just sayin’) and toss with the vinegars, olive oil, and seasoning – I just drizzled a bit of the vinegars and oil over all to lightly dress, then sprinkled the seasoning on.
Roast the pepper mixture for an hour – stirring a bit after thirty minutes.
Store in the fridge for a couple of days – but serve at room temperature; OR: I cooled mine off, arranged them carefully in a freezer bag and laid ‘em flat on a shelf in my newly empty-ish freezer – ready and waiting for whenever I might feel the need for some tasty roasted peppers – fast.
And yes, I am aware that I didn’t label OR date the freezer bag – I like to live on the edge, AND, I am a slacker.