Roasted Red Peppers

I love the summertime harvest!  The question one is often thinking, especially with an abundant crop, is 'What do I do with all of this?!'  Here on the ranch we've harvested tomatoes, which have lovingly been canned as well as an abundance of other vegetables which have been either canned or frozen.

Although I freeze or can most of the harvest, I preserve some items in olive oil, simply because I use them almost daily.  One of those items is roasted red peppers.  YUM!!!!  If you have never made fresh roasted peppers you're in for a treat!  They are easy to prepare and delicious.  I prefer to make mine with the skins on.  Here's what you do...



Wash your peppers
Cut each pepper into quarters, removing seeds
Lightly spray a little olive oil on the bottom of a pan
Lay out your peppers, skin side up
If needed,  slice a small slit in the curved part where the stem was so that it lays flat.
very lightly spray the tops with olive oil
Place under the oven broiler on the 2nd shelf down
and now.....

keep an eye on them. 

Let the skins char
Remove from the broiler and let them cool
Slice in small strips

Now you can freeze.  As I said before, I keep a few things preserved in olive oil for quick, easy access.  In that case, you place your peppers in a sterile jar and cover with olive oil. 

Enjoy!!!