Why do you roast peppers?

Roasting deepens the flavors. Roasted peppers can be served as antipasto or used to add flavor to dishes.

Are roasted peppers healthy?

Peppers are full of fiber, vitamin C, and minerals. They are low-glycemic making them a good choice for carb counters.

Do you have to peel the skin off roasted peppers?

Not really, but it makes them more palatable.

Roasted peppers • We Count Carbs

Description

Roasting peppers is a delicious and simple way to preserve the Summer harvest. Smoky, charred peppers are peeled then dressed in a mouth-watering vinaigrette.

Ingredients

Scale

1 pound of peppers
6 scallions (optional)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
3 tablespoons parsley, chopped
a dash of salt

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Instructions

Arrange peppers and scallions on a baking sheet.
Place under a broiler until the peppers blacken and blister. Turn to blacken and blister both sides.
Remove from oven.
Transfer peppers to a bowl and cover for 10 minutes.
Peel off blackened skins.
Use a spoon to scrape out seeds and pulp.
Arrange on a platter.
Whisk together 3 parts olive oil to 1 part vinegar, 1 clove garlic, a pinch of salt and 3 tablespoons of finely chopped parsley.
Pour the vinaigrette over the peppers and scallions.

Notes

Broil peppers until the skins blacken
If you don't have an oven with a broiler, you can also dry roast peppers in a hot cast-iron skillet until the skins are burnt black.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: appetizer
Method: broiling
Cuisine: American