Showcasing the Mediterranean diet and Asian diet  
 
 

 

 
How to roast peppers


 

 



Cut, deseed, and halve the pepper

Cut the top and bottom off the red pepper and slice in half lengthwise (click here for the easiest way to cut and deseed red pepper).


Roast the pepper

Place the pepper halves skin-side up directly under a hot oven broiler (griller) and cook for 10 minutes. (The skins will blacken but the flesh will stay tender underneath.)


Wrap the cooked pepper halves in foil

After the pepper has cooked, tightly seal it in foil for five minutes. (This lightly steams and loosens the skin making it easier to peel off.)


Peel off the blackened skin

Gently peel the blackened skin off the pepper pieces


Slice the pepper

Slice the peeled pepper into strips or squares.

 

 

 

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