Roasted Red Peppers
Thanks to my mother-in-law, Louise, I have another surefire way of getting my kids to eat a vegetable. Her method of roasting red peppers is incredibly easy and yields delicious results. What's great about this recipe is that you can do it on the grill or in the oven depending on whichever is easier. Just remember to line your cookie sheet if you do it in the oven, because mine may never be the same; the drippings really cake on!
ROASTED RED PEPPERS
10 red peppers, cut in half with seeds removed
good quality olive oil
salt and pepper
Toss peppers in olive oil, salt, and pepper. Lay skin side up on cookie sheet. Roast in oven for 20 minutes on 500 degrees. When skin is charred and blackened, remove and put peppers in a brown paper bag for 10 minutes. After this, the skins will be easy to peel away.
Marinate in garlic, red wine vinegar, and herbs if desired. (Our peppers were so tasty they never would have lasted long enough to do this!) Next time I'm going to roast at least 30 peppers...