Roasted Pepper Salad

Not to be Confused with the more Elaborate Peperonata, "Vegetables" Tab

There is something very special about the sweet taste of roasted red, yellow and orange bell peppers.  They are frequently found in an antipasto along with any combination of sliced Italian cured meats, cheeses, marinated mushrooms, varieties of olives, anchovies, classic bagna cauda dip with raw vegetables, eggplant caponata, etc.  The direct translation of antipasto is “before the meal”, a starter.

My favorite way to serve these flavorful peppers is by roasting, being careful to preserve all their juices.  These colorful peppers are then peeled, sliced and tossed with olive oil, minced garlic, parsley and seasoned with salt and pepper.

Other ingredients could include cubed day old artisan bread, anchovy, and olives.  Also try drizzeled with "Peter's Balsamic Glaze".

Although skins can be removed by the oven method, rinsing and placing moist peppers in a heated oven until softened and skin begins to bubble.  Peppers are then removed and placed in a paper bag.  Their steam loosens their skins.  Once cooled, skins easily rub off. 

I prefer searing them over a grill.  Pepper are less likely to overcook.  Start with both ends down then rotated on their sides.  Once charred they also can be placed in a bag and skins removed when cooled.  Remember to be careful not to pierce peppers so their delicious juices don’t escape.