Roasted Bell Peppers
This recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
- 4 small red bell peppers
Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.
Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.
SourceThe Martha Stewart Show, November 2009