With one yellow pepper and half a packet of mushroom left from yesterday’s vegetable paella, I decided to google how to make roasted peppers for lunch today! I was hoping to re-create the peppers I ate as tapas in spanish restaurants in Singapore and in Barcelona when were holidayed last December. I googled and found the recipe here, here and here.
1. Preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, line a half-sheet pan with aluminum foil. Wash bell peppers. Leave their stems on, you’ll use them as little handles later in the roasting process. Place the peppers on the sheet, leaving a bit of space between them. Place them in the oven.
2. Every 15 minutes (I timed it using my iphone stopwatch), open the oven and, working quickly, turn the peppers using their stems, so that they aren’t lying on the same side throughout the entire roasting period. You’ll notice each time you move the peppers that their skin has started to wrinkle and blister, even turning brown and puffing up in spots. Try to make sure that the peppers rotate evenly throughout the process. Do so for about an hour to 45 minutes.
3. After an hour, your home will be redolent with the scent of roasting peppers. Open the oven and check the peppers. They should be evenly browned and blistered, collapsing in on themselves a bit. Place the sheet on a cooling rack and let the peppers cool. Don’t try to fiddle with them just yet – the liquid inside the peppers is amazingly hot. Be patient.
4. When the peppers have cooled for about 20 to 30 minute, start to peel them. Pull off the stem first, you will be surprised most of the seeds come out with it. The peel should generally slip right off, but the peppers themselves will be quite slippery, so you’ll need to do this with some care. I like to gently split the peppers and work with large sections at a time, simultaneously dumping out any of the interior liquid and, of course, ridding the peppers of all their seeds. This can get messy – I suggest working over a lipped cutting board and having a clean plate ready for the cleaned, peeled pepper segments.
5. Once done, cut them in stripes and dressed them up in as many ways you want. I kept mine aside to cook with my sauteed mushroom.
2 tablespoons of margarine
1/2 teaspoon of olive oil
1 teaspoon of balsamic vinegar
1 clove of minced garlic
1/8 teaspoon of ground oregano (I added way more than this..love it!)
1 pound sliced mushroom (I used shiitake mushrooms)
Melt margarine with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender. Season with salt and pepper. A tip I learnt here is never to wash mushrooms.
Cook’s Note: Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy. Instead, using a slightly damp paper towel, wipe mushrooms down. Alternatively, use pastry brush and dust the dirt from the mushrooms.
I think the magic word here is more margarine for a richer flavour and more herbs for an aromatic taste!
My roasted peppers were naturally sweet and topped with my tasty sauteed mushrooms, it was a good balance of greens accompanied by my grandmother’s home made glutinous peanut rice roll.