Assorted Grilled Peppers: Some things are just better fresh!

Updated: May 20


I know that you can buy roasted peppers just about anywhere nowadays, but they just don’t taste as good as the ones I make myself. I’m not sure why that is, except possibly their freshness—I just know that the flavor is totally different and that with a grill pan it is so easy to do there’s no reason not to.


You can keep them for a week in the refrigerator. I don’t add any olive oil because I find it alters the natural, subtlety of the peppers and that’s what I like best.


They are perfect for adding a burst of flavor to sandwiches such as smoked Gouda with grilled peppers. Also try it with or without black forest ham or added to salads. I love putting a piece on top of cheese as a snack or appetizer, or on vegetables to add color and as well as great taste.


I use green and red peppers, because I find they peel better then the multi-colored ones.


Roasted Peppers


3 peppers

• Place the grill pan in the oven, about 2/3 of the way up • Pre-heat the pan under the broiler for about 10 minutes or until it is very hot • Place the peppers on the pan under the broiler • When the skins start to burn, turn the peppers making certain the skins are well charred • Once the outside of the peppers are completely burned place them in a brown paper bag or in a covered plastic container • Close the bag or container tightly to let the peppers steam and cool off • Once they are cool you should be able to easily peel the all the skins off • Use immediately, or store them in a closed container in the refrigerator for up to a week


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