Monday, October 18, 2010

Roasted Bell Peppers

The inspiration for these is from one of my favourite restaurants ‘Basilico’. They have this delicious roasted bell peppers & goat cheese sandwich in coriander bread on their menu that I love, so I decided to make it for breakfast last month. That’s when I tried these roasted peppers and discovered that these can actually be used to make a bunch of snacks. They can be used as a topping on a pizza, in sandwiches, salads or can be eaten as snackies on its own.

4 Bell peppers
4 cloves of garlic, peeled & chopped
2 tbsp olive oil
1 tsp fresh thyme, chopped
½ teaspoon lemon juice
Salt as per taste taste

1.       The peppers can either be roasted over a flame in an oven.
2.       Brush the peppers with a little bit of olive oil to accelerate the cooking
3.       If roasting over the flame, place the peppers over the flame (I use a roasting mesh..can roast more than one at the same time). Keep rotating until the skin blisters and chars thoroughly.
4.       Peel the peppers. Cut the peppers into segments through its length discarding the seeds.
5.       In a bowl mix together all the remaining ingredients & the peppers
6.       Store in a sterilised glass jar & refrigerate.

They should stay for about 2 weeks in the refrigerator.

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