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Browsing in a Spanish meals market the opposite day, I came across an merchandise that introduced me proper again to Grandmas’ kitchen. It was a spherical, flat, open-vented grill with a domed lid. It is used for roasting potatoes on the stovetop, however to me, it was Grandma’s pepper roaster! I’ve such fond reminiscences of her roasted peppers.
To make them, she would take a recent, entire pepper wash it, and reduce a bit of slit within the pores and skin. Next, she’d place it on the roaster’s grill. She’d roast the peppers with the lid on and the burner turned to the bottom flame doable. Every jiffy she would flip the peppers. When she had charred the pores and skin on each side, the peppers had been executed.
Next, Grandma would take away the blackened pores and skin and slice the roasted pepper flesh into strips. Then the peppers went right into a jar and he or she coated them with olive oil, Italian spices, and slivers of garlic. They’d keep good within the fridge for three months.
Boy, had been they scrumptious! The roasting and charring gave the peppers such a wealthy, caramel taste that we’d wish to eat them instantly and never await her to jar them. Served on Italian bread with a bit of olive oil and salt, it was actually heaven. They had been great in sandwiches and omelets.
It happens to me that Grandma’s roasted pepper recipe would even be scrumptious with different veggies. It would additionally work nicely with potatoes, strips of zucchini, squash, or eggplant. Just roast them, jar them, and canopy them with good olive oil and seasonings.
It’s a scrumptious option to save lots of the great recent greens that we get this time of 12 months. That is, if we don’t gobble them up as quickly as they’re ready!