Roasting peppers
Roasting red and orange peppers for mid-week houmous and pepper pitta bread lunches 
posted by Andy at 6:29 PM
Sunday, January 14, 2007
Roasting red and orange peppers for mid-week houmous and pepper pitta bread lunches
2 Comments:
Recipe please?!
Easy!
Lots of peppers - we used 7 here, but you could use more.
Remove the seeds and slice them. Put them in a big roasting dish (non-stick will make for easier washing up). Add lots of olive oil, some sea salt flakes and a bit of balsamic vinegar. Squidge together with your hands to get it all coated.
Stick in a very hot oven for about 40 minutes - 230c on ours. Every 10 minutes take it out and give them a shake. They will go soft and a bit crispy on top.
You can eat them warm, but they are really nice cold as well. Just cool them and put them in a jar. If necessary add a bit of olive oil to cover. Probably keeps for about a week in the fridge, but they've nexer lasted that long for me.
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