Roasted Red Pepper
Peeled and slicedI roasted two red peppers on the grill today. I was making my Tuna Pate to serve with a fresh baked baquette. Since I was only making half the recipe I need just a tablespoon of chopped roasted pepper. The remaining peppers will be used for something else. Maybe an antipasto plate. The pate was just suppose to be an appetizer but it ended up being dinner.
Tuna Pate served on fresh baked baguetteThe recipe for the tuna pate can be found on my Recipe Collection blog.
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hmmm,
ReplyDeletei love using roasted red peppers
in risotto.
I love the idea of it in your tuna pâté! We roast the like you do paper bag and all:) The only difference is as soon as we peel them..the are place in a large bowl w/ EVOO ,garlic and fresh basil..Our italian friends showed us this method..then they are bagged and frozen for the year..(We make a day of a bushel:) )
ReplyDeleteLooks great Ann!
Roasted peppers are one of summer's special treats. I always roast lots to have in the freezer and use them in homemade marinara sauce. I roast them just the way you do. Yum, yum.
ReplyDeleteRoasted peppers are good food!
ReplyDeleteHome-roasted red peppers are so much better than store-bought. I roast mine as you do. Your photos of the roasted peppers are wonderful -
ReplyDeleteI do the same thing with eggplants. 10 minutes on a medium-low flame, turned once or twice and they're perfect for a smokey baba ghanoush.
ReplyDeleteI saw your pic on either tastespotting or foodgawker and it took my breath away...it looks like a painting...anyway, I'll have to get busy. Roasted peppers are so good on just about everything!
ReplyDeleteThanks....Diane