Roasted Bell Peppers
By Kath Dedon
We had Kielbasa Sausage a la Fenway Park for Bob’s birthday dinner. The sandwiches are practically a whole meal all by themselves so I wanted a light side dish to serve with them. Roasted Bell Peppers were perfect!
I found the recipe for Roasted Red Bell Peppers on epicurious. The original recipe was published in the May 2005 issue of Gourmet magazine. It called for 5 red peppers; I used 2 red , 2 yellow, and 2 orange peppers.
This is a recipe that tastes fantastic at room temperature. I made it in the afternoon and it was all ready for dinner. I love make-ahead dishes for entertaining!
The Roasted Bell Peppers were excellent as a side dish to the kielbasa. Bob actually enjoyed some of them on his kielbasa. They would be a welcome side dish with any grilled meat or fish. You could also use them as an appetizer as part of an antipasti platter. Give them a try. I think you’ll like them!
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Roasted Bell Peppers
(Adapted from a Gourmet recipe on epicurious.)
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If you don’t have a grill (or don’t want to use it), you can put the peppers on a foil-lined baking sheet and broil them until they are charred on all sides.
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Serves 6 – 8
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2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
2 small garlic cloves, very thinly sliced
2 tablespoons extra-virgin olive oil
½ teaspoon balsamic vinegar
1 teaspoon dried oregano (or 1 tablespoon finely chopped fresh oregano)
¾ teaspoon kosher salt
¼ teaspoon black pepper
1. Heat your grill on high for 10 minutes.
2. Turn the heat to medium and put the peppers on the grill.
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3. Turn the peppers with tongs every few minutes and grill until the skins are blackened on all sides. (With my grill it worked best to close the lid as they cooked. It took about 20 minutes to char them. It may take a shorter time if your grill is really hot.)
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Charred peppers in a large stainless steel bowl
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4. Remove the charred peppers from the grill and put them in a large bowl. Cover the bowl with foil and let them sit for 10 – 15 minutes.
5. Take the peels off of the peppers. Cut them in half and remove the stems and seeds. Slice the peppers into thin strips. Try to reserve some of the peppers juices as you cut them.
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Peeled roasted peppers
6. In a large bowl, whisk together the garlic, olive oil, balsamic vinegar, oregano, salt, pepper, and any juices that you were able to reserve.
7. Stir the pepper strips into the marinade and marinate at room temperature for at least 30 minutes.
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In the kitchen with Kath 
