Roasted Red Peppers
A simple recipe with a fantastic ending.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sweet red bell peppers
fresh sweet red capsicum peppers |
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sweet red bell peppers
fresh sweet red capsicum peppers |
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
Directions
Preheat broiler as hot as you can get it.
Turn red peppers under the broiler until their skins come up in black bubbles.
Cool the peppers until you can handle them comfortably.
Remove the skins, stems, cores and seeds.
Cut the peppers into finger shapes.
Flavor them with fresh lemon juice and salt.
Let them sit for several hours, draining off the liquid that forms.
Serve this at room temperature as a side dish for anything Nicoise or Spanish or Greek or Egyptian.
