Roasted Red Pepper
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
By roasting your own red pepper you avoid preservatives. This is great served with an antipasto platter or babaganoush.
Ingredients
1 red pepper
1 brown paper bag
Directions
Place pepper on a sheet inside of a toaster over. Bake at 350F for 45 minutes. Turn every 15 minutes to prevent charring. Remove and place in paper bag for 15 minutes. This will make it easier to remove the skin. Cut pepper in half. Discard seeds, cap, and skin. If not using the same day, you can keep in olive oil for one week.
NOTE: If your toaster oven is too small to accomodate the pepper, cut in half, put canola oil on the sheet, reduce cooking time, and eliminate turning.
Ingredients
1 red pepper
1 brown paper bag
Directions
Place pepper on a sheet inside of a toaster over. Bake at 350F for 45 minutes. Turn every 15 minutes to prevent charring. Remove and place in paper bag for 15 minutes. This will make it easier to remove the skin. Cut pepper in half. Discard seeds, cap, and skin. If not using the same day, you can keep in olive oil for one week.
NOTE: If your toaster oven is too small to accomodate the pepper, cut in half, put canola oil on the sheet, reduce cooking time, and eliminate turning.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
