roasted peppers in oil

Browsing in a Spanish food market the other day, I came upon an item that brought me right back to Grandmas’ kitchen. It was a round, flat, open-vented grill with a domed lid. It is used for roasting potatoes on the stovetop, but to me, it was Grandma’s pepper roaster! I have such fond memories of her roasted peppers.

To make them, she would take a fresh, whole pepper wash it, and cut a little slit in the skin. Next, she’d place it on the roaster’s grill. She’d roast the peppers with the lid on and the burner turned to the lowest flame possible. Every few minutes she would turn the peppers. When she had charred the skin on both sides, the peppers were done.

Next, Grandma would remove the blackened skin and slice the roasted pepper flesh into strips. Then the peppers went into a jar and she covered them with olive oil, Italian spices, and slivers of garlic. They’d stay good in the fridge for three months.

Boy, were they delicious! The roasting and charring gave the peppers such a rich, caramel flavor that we would want to eat them right away and not wait for her to jar them. Served on Italian bread with a little olive oil and salt, it was really heaven. They were wonderful in sandwiches and omelets.

It occurs to me that Grandma’s roasted pepper recipe would also be delicious with other veggies. It would also work well with potatoes, strips of zucchini, squash, or eggplant. Just roast them, jar them, and cover them with good olive oil and seasonings.

It’s a delicious way to save many of the wonderful fresh vegetables that we get this time of year. That is, if we don’t gobble them up as soon as they are prepared!

By Joanna Lacey

Joanna Lacey lives in New York and has collected thousands of ideas from the frugal habits of her mother and grandmother. You can find her on Facebook at Joanna the Green Maven.