Thursday, January 20, 2011

Roasted Peppers and Antipasti

First, thank you all for your kind words on my "book".  Some of you even requested a copy.  I am so flattered.  Alas, there is only one copy.  I suppose that makes it an instant and priceless classic.  I'm pleased with the book and happy that I had it done.  I consider it a journal and a memoir.

And now on to recipes and musings for next year's publication!

I make shopping lists.  Sometimes, however, I succumb to something in the grocery store that beguiles and seduces me.  Last week, it was these peppers.  Pretty, perfect peppers.  I considered putting them in a basket on the counter to brighten the kitchen.  I considered simply slicing them into salads.  Then I realized they had to be on the antipasti plate to precede our pasta dinner gathering with friends.  So they went into the oven to prepare for their shining hour.

For years, I've charred peppers over the gas burners of my range in the winter and charred them on the grill in the summer.  While still hot, I popped them in bags for cooling before removing their thin skins. Eureka, I have found a better way!

Roasted Peppers

Preheat the oven to 375

Wash six to eight assorted peppers, leaving them whole.
Place them on a baking pan lined with aluminum foil.
Roast for about an hour, turning a quarter turn every 20 minutes until they are browned and collapsed.
Remove from the oven and cool until easily handled.
Slip the skins off, cut into fourths and scrape out the seeds.
Place into a large bowl, sprinkle with good olive oil and lightly salt and pepper.
Now they are ready to join an antipasti tray or have a starring role on homemade pizza--let your imagination be your guide!


The peppers, sprinkled with capers
Fresh mozzarella marinated in olive oil and Italian herbs
Artichoke hearts
Sun dried tomatoes
Assorted olives

Accompany with thick slices of toasted Italian garlic bread.



  1. This roasting method is perfect! Way better than the burner method. Or the broiler, which never works for me! The perfect start to your dinner party!

  2. Thank you for this improved system of roasting peppers! It is amazing to me how wonderful the flavor is with roasting them,much like toasting nuts make takes them to a new level of flavor!

    I have yet to try my new pressure cooker! It is still in its box!

  3. Do you know I use the same method for roasted peppers??? They are so goooooooooooood..... hugs, Flavia

  4. Bonnie,

    This is the way I do them too. Small world because we are having an Italian dinner this weekend and making ravioli with are friends.


  5. Pure genuis and so much easier than grilling. Now I can make one of my favourite pepper salads with ease.

  6. The peppers look great and roasting them is perfect. I'll have to try it your way. Unfortunately, the peppers here now look a little sad so will wait for a better selection. Thanks for the post!

  7. I can never get enough of roasted peppers as well as roasted veggie anything. Offer me a great artisanal bread to accompany...and I'll never leave your table Bonnie ;o)

    Ciao for now,

  8. Congratulations on your own personal cookbook. You are right, there is only one, and it is a classic that is priceless.

    Your antpasti platter looks divine. I would not have been able to resist these pretty peppers either.


  9. WHAT! you have the one and only collectors addition? Say not so..... I would rush that over to Sotheby's and put if up for auction.

    I asked hubby this past weekend to grab a bag of those colorful peppers from Sam's, I like to cut them up and blanch and freeze them. I did cut one up for my salad last night. I think this will be his homecoming dinner, he has been away so I got to play.

    Have never used the oven before only the gas burner. This will be an interesting deviation.

  10. So colorful and so simple. I am adding peppers to my shopping list.

    I would love details, Bonnie, on how and where you published your cookbook/blog. I have been wanting to do the same thing.


  11. This looks just delicious! What a better way to roast the peppers! I have never done one, but I might now with this better way!

  12. Your blog is dangerous.

    Seriously, every time I open it, my mouth starts to water and I think, yes, I'm going to make that, too! I wish I lived nearby and you could make it for me, though...

  13. A beautiful dish, simply and deliciously done. These are perfectly roasted. What a lovely way to start a party. Have a great day. Blessings...Mary

  14. I actually love plates like that - I need to do that more often - especially since I love cheese so much! :D

    This summer you'll have to try my baja fresh salsa - I char the tomatoes but leave that on, and the rest is done in a blender - my daughter and a I are seriously addicted to it, and we just opened our last jar that I canned from last summer!

  15. Look awfully yummy. Thanks for passing on this great technique for roasting peppers.

  16. Yummy! I love roasted peppers. I didn't know that roasting my own would be so easy. As for the book...too bad you have only one copy. I would certainly buy one. Carla

  17. Ohhh, those peppers look delicious; do you have a favorite as far as red? or yellow? or green? I like them all but mostly the red sweet peppers. I am not a cook, but husband ususally does that and he is so good at it but I'll have to surprise him and make these roasted peppers since he enjoys them.
    Thank you dear for all your love and support at my blog recently with Meg. It has been tremendous to allow others to support me and be there for me since I'm usually so fiercely independent. I appreicate you and your friendship!

  18. Well ---congrats again, Bonnie, on your own personal book/journal.... You should at least get some copies for your family/friends...That is so neat!

    Your roasted peppers look incredible. In fact, that entire meal looks great. You are quite a chef, my friend.


  19. I looked at your prior "book release party" post and I have to say your first edition is a beautiful treasure! I have often thought about having my blog printed in book form but I'd need to seriously edit it as I have close to 600 posts. I'm sure it would cost a fortune! Could you share which compnay you used to make your book?

    I glad to see this pepper roasting method as I've always grilled or charred mine over my gas burner. This is much easier -- thanks!

  20. Your pic looked so good I had to get up and get some olives (and it takes a lot to get me to get up in the evenings!)

  21. How I wish I could get my husband to like peppers! This looks wonderful.

  22. Congrats on your published book!!!!
    Yea for you.


  23. I love antipasti! I could eat the whole plate of this goodness. Roasting the peppers is such a great idea. I usually put mine on the grill. I can't wait to try this!

  24. I did them in the oven recently, but under the broiler. This is so much easier! Thanks for the tip.
    And congrats on your book! I did one a few years back for the family and then a little one last year. Such fun!

  25. Love roasted pepper. Your antipasti sounds delicious!!!

  26. I usually roast peppers on my gas stovetop but your way is much easier, Bonnie. I use roasted peppers in many dishes and love their rich, smoky flavor. Nice start to a pasta dinner.

  27. This is so much easier than what I've tried in the past! I love serving roasted peppers in a beautiful antipasti dish like the one you shared. Thank you for sharing yet another wonderful post. I hope you have a wonderful weekend...enjoy yourself and eat well!

  28. I've done the stove top method which does create a bit of a mess. I'll try this technique. I love fresh roasted red peppers, they are so much better than the ones from the jar!

  29. Give me a glass of wine and I could make a meal from this antipasti! It looks wonderful. Oven roasting the peppers sure is a lot easier than the burner method :)

  30. Gorgeous peppers! That's a great way to roast them- so much easier! I'm wanting some roasted pepper soup now. :)


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