WHAT ARE ROASTED PEPPERS?
Roasting vegetables or foods in general over a grill or in a hot oven is nothing new. A roasted peppers results in a flavor that is both smoky and sweeter. Raw vegetables in general can often taste bitter (especially if astringent elements like the skin on a carrot or asparagus aren’t peeled). Roasting legumes gives them a more moderate flavor while at the same time along the sugars naturally present to caramelize. Fruit sugars will undergo this Browning reaction first at lower temperatures, followed by your usual culprits (sucrose) at over 330 degrees Fahrenheit (165 degrees Celsius). Remember though that your just because your oven says 330, that doesn’t mean that your food is experiencing that temperature (double check with a meat thermometer if you’re not sure). In terms of which vegetables naturally have the highest sugar levels, peppers rank about #11. To see the full list click here!
SUGGESTIONS WHEN MAKING ROASTED PEPPERS
- DIY Italian Gourmet
Roasted peppers add a special touch to dips, salads, and other vegetables. You see them in the gourmet market–beautiful red pepper slices floating in olive oil. Believe it or not they’re easy to make at home.
- Choose large peppers and good olive oil
This recipe only has three simple ingredients so make sure you choose the highest quality of each. To get the best result choose large, elongated peppers which will create nice wide strips that can be minced, sliced or used whole. Don’t skimp on the olive oil–it’s key to imparting robust, fruity flavor to your preserved roasted peppers.
WHAT PAIRS WELL WITH ROASTED PEPPERS?
Roasted peppers are a classic pairing in many European dishes. (written by Chef Stef)