On Wednesday I vowed not to get more produce than I could eat before my trip to Minnesota. But I was lured in by some sweet roasting peppers. The guy who sells heirloom tomatoes sells these. Most people came up and dismissed the peppers because they don’t like spicy things. The man was trying very hard to explain that no, these are not spicy, they are sweet and perfect for grilling, broiling, and roasting. They are from heirloom seeds passed down for generations in his family. I figured he has the best tomatoes and delicious figs, how can I go wrong with peppers?
I got some that weren’t quite red yet, so I let them mellow a few days. I had already eaten at a wedding reception, but I knew tonight was the night. So I busted out the broiling pan, seeded the peppers and sliced them (they are long peppers, so I just kind of quartered them), then drizzled with a little EVOO and a bit of sea salt and pepper. Under the broiler they went!
I cooked them for about 5 minutes… I don’t use a timer as often as I should. But they came out amazing. Smooth, soft, melty, and definitely sweet. The sea salt and pepper balanced the natural sweetness well. I find that red peppers are amazing if you cook them with high heat. They need to melt in your mouth and be carmelized. These were not at all spicy, just perfect.
Mmmmmmm.
Mmm, I love sweet red peppers…