Roasted Red Peppers

I’ve been a red pepper junkie as of late. And by that I simply mean that I roasted a few red peppers for the first time ever.

Yesterday I made this roasted red pepper mayonnaise and as you all know, I love, love mayonnaise and adding the red peppers was just fantastic. Put that on your BLTs = nom.

When I go to the gym, I always time it so that I’m on the treadmill when Barefoot Contessa comes on (…that’s what being a foodie does to you). One day as I was sweating bullets, Ina made this yummy looking roasted red pepper sandwich with goat cheese and I almost fell of the treadmill cause it looked fanfreakingtastic.


  • 4 large red or yellow bell peppers, preferably Holland
  • 2 tablespoons good olive oil
  • 1 tablespoon balsamic vinegar
  • cloves garlic, minced
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons drained capers ( I didn’t have these and just added a tablespoon of lemon juice)

For assembling:

  • 1 large ciabatta bread, halved horizontally
  • 1 (11-ounce) garlic-and-herb or plain goat cheese, at room temperature
  • 8 to 10 large basil leaves
  • 3 thin slices red onion
  • Kosher salt and freshly ground black pepper

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

It was delicious. Next up I’m going to try to make homemade pasta so pray is appreciated 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s