Roasted Bell Peppers
August 24, 2008
(I apologize in advance for the poor quality of the photographs. My eyes are getting too poor for the close-up shots, I guess; time to start wearing reading glasses when taking pictures!)
It has been a very long time since I roasted bell peppers, and since we suddenly had so many of them - both green and red! - I decided it was time!
The green ones were tiny which is why I used for of them to the two red ones. I roasted them in the toaster oven (it's WAY too hot to use the big oven, and I wasn't taking the chance of setting the whoel house on fire by orasting them over the gas flame on the stove), then stuck them in a paper bag for about 20 minutes, then peeled the skins off, sliced them up and tossed them with a bit of olive oil.
They were soooo good! The green ones were a bit ... not tart, exactly ... bitter! That's the word I was looking for: bitter. The green ones were a bit bitter, but the red ones were juicy and sweet and totally delicious!