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Saturday, March 21, 2015

Roasted and Marinated Peppers

Something about roasting brings out the best in vegetables, especially when roasted with their skin on.  This goes for potatoes as well as pumpkins, but it's especially true for peppers with their thin skin and juicy flesh.  The veggies steam in their own juices and become magically sweet.  I like buying roasted peppers from a jar just as much as anyone does, because it's quick and easy.  Oven roasting them yourself, however, is a whole other story in terms of taste.  They are smokier, sweeter, and a bit more.. how should I say.... wild.
The method works on any fleshy peppers or chiles.
Use any combination of peppers and colors you like.  Here's what I used:
1 long green bell pepper (corne de boeuf -Capsicum annum)
1 yellow bell pepper
1 Moroccan green chile (or serrano or jalapeño)
juice from 1/2 lime
1 large clove garlic, grated
few pinches sea salt (mine was laced with piment d'espelette)
few grinds black pepper
a bit of chopped parsley
about 1/4 cup + some generous drizzles high quality olive oil
1.  Preheat your oven to 200°C 400°F.  Place the peppers on the highest rack, making sure you have a pan underneath to catch the drippings.
2.  Depending on the size of your pepper, the time can vary.  The Moroccan green chile took 10 minutes, the long green bell took about 20 and the yellow bell took about 25.  You want to oven roast them until the skin is a bit charred and colored all over.
3.  Remove the peppers (in intervals) from the oven and transfer to a plastic bag with a paper towel inside.  Close the bag and wait about 2 minutes.
4.  After the peppers have "sweat" in the bag, the skin should come off easily.  Remove the skin, carefully cut them open and remove the seeds.
5.  Pour the marinade over them.  If your recipient is to wide, you may need more olive oil.  Let marinate for at least 1 hour.

I served mine as a side to some griddled octopus and zucchini with a sucrine lettuce salad.
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