Tag: easy roasted peppers

Grilled Sweet Peppers

On By Julie Laing | Twice As TastyIn Column, grilledLeave a comment

I have a soft spot for roasting peppers on the grill because of the speed and ease—and especially when I’m roasting several pounds at a time. Learn more at TwiceasTasty.com.
Heat does something magical to sweet peppers. Hold one over an open flame until the skin blackens, and the flesh becomes even sweeter as it softens. There are many ways to achieve this affect, but as I explain this week in my Twice as Tasty column for the Flathead Beacon, using a grill is my favorite.

I’ve written about those many ways to roast sweet peppers for Taste of Home; you can learn about the different techniques in this article. But I have a soft spot for throwing them on the grill. This is especially true when I’m roasting several pounds at a time to turn into Grilled Sweet Pepper Sauce. Still, even if I’m roasting just one or two peppers for pasta and savory pancakes, I typically grill them in advance alongside another grilled meal or with a batch of vegetables because of the speed, ease, and other reasons I explain in this week’s column.
Learn how to grill sweet peppers

Roasting Peppers

On By Julie Laing | Twice As TastyIn grilledLeave a comment

I use not one but four techniques to roast peppers of all colors, sizes, and heat levels. Learn more at TwiceasTasty.com.
In one of my recent pieces for Taste of Home, I had a chance to share techniques for one of my favorite vegetable upgrades: roasting. I mainly roast homegrown peppers, so it’s an easy seasonal choice to char them on the grill. But if you’re buying peppers out of season or keeping an eye on a simmering pot in the kitchen, indoor techniques may make more sense. So I share not one but four ways to roast peppers of all colors, sizes, and heat levels.

Once glance at the price on a jar of roasted peppers in the store makes clear a key advantage to roasting your own. Other reasons include the ability to get them just the right softness to use in chunks in fresh dishes—jarred roasted peppers tend to be soft and slippery. I don’t just roast the standard red bell peppers, either: green bells, Gypsy peppers, Poblanos, and chilies all carry a smoky note when their charred.
Learn more about Roasting Peppers