24 February 2011

Roasting Peppers

There is something utterly delicious about a roasted red peppers. You can simply chuck them, halved and deseeded, in the oven, sprinkled with a little olive oil and seasoning, leaving them to soften and blacken at the edges. Very good for sandwiches with cream cheese and a little chopped parsley. Always choose red peppers for maximum nutrients and flavour.

You can also pop all kinds of other things into their inviting cavity. Half a tomato and crushed garlic; a sliced mushroom with red onion (in the picture); tomato, mozzarella and an anchovy - are all good. Having them in the vegetable drawer means a first course or slightly more exciting vegetable dish are almost immediately to hand. 

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