Creamy, warm, garlicky, and sweet. That’s what I want in a roasted pepper. I don’t want to be forced to eat raw pepper sticks just because I’m choosing to detox (because at some point in December I just decided to consume every dairy product I came in contact with…knowing that dairy and I do not get along.)
Detox and cleanse sound so … not tasty.
I’ve done a dozen different kinds of cleanse from 21 days of powder and pills to 3 days of unsweetened grape jello and hamburgers (Dan: Two guys totally made that one up to f- with people).
Now, I make sure that when I detox, I fill myself up with deliciousness. Today’s special: roasted peppers ala Lidia. For years, I roasted peppers like most of you. I either charred the skins over a flame or broiled them in the oven until the skins blackened. This leaves the rest of the pepper uncooked and not nearly as sweet. One day I was reading some Lidia Bastianich and fell in love with her method of actually cooking the whole pepper. These anti-pasta favs are perfect all alone, on top of salad, bruschetta, and tossed with every other vegetable.
Here’s my take:
Preheat the oven to 350.
Halve and clean 5-6 sweet red, orange or yellow peppers. Do as many as you can because once you try them, you will want more. Toss them with 1/3 cup olive oil and a teaspoon sea salt.
Bake the peppers, skin side up for 45 minutes. The skins should blacken or blister and the peppers should be cooked through.
Remove from the oven and cover the peppers in the pan with a kitchen towel. This will steam the peppers and make removing the skins easier. Let sit for about 15 minutes.
Remove the skins and throw them away.
Toss the peppers in a smidge more olive oil and a sweet red vinegar such as fig or balsamic. Throw in 2 peeled, whole garlic cloves, a sprinkle of Italian herbs, and a sprinkle of grated Parm cheese.