Red peppers, Capsicums, Bell Peppers ....
These are such interesting vegetables, in that they taste so different when eaten raw and when roasted. Personally, I can live without them raw but roasted with the outer layer discarded ..... Oh be still my quivering tastebuds!! ... Sweet, Luscious, Silky Smooth, Smokey Sultriness .... gosh, this is getting .... uh, non-foodlike.
Meanwhile, back on earth ... and in the kitchen ....
An easy way to roast and to peel off the skins to get to the lusciousness inside .... Focus, people!
Wash and dry peppers.
Cut into quarters and discard seeds and membranes. (You can roast them whole as well but in this case, you don't have to bother about turning them)
Lightly spritz some oil to coat.
Place in a single layer, skin side up on a lined baking tray.
Roast 40-50 mins or until skin turns blackish.
Remove and place in a heatproof baggy, seal and leave to sweat for about 15-20 mins. Alternatively, place in a heatproof bowl, cover tightly with cling film and leave to sweat.
Peel off skin.
What you can do with it:
Slice (or not) and place in a clean jar and drown them in some good quality olive oil or grapeseed oil.
Or mush it up and make Ajvar!
Or put it in a lovely stew.
Or use as a pizza base.
Or make bruschetta.
Or just as a dip.
Or ... or ....
So many possibilities!