Beef with Peppers Stir-fry Blaff Chimichuri Colorful gazpacho Hungarian Lecsó Inner Beauty Hot Sauce Jessica's sweet pepper relish Our favorite Pepperonatta Pickled Bell Peppers Potato Stuffed Pepper Red pepper cheddar cornbread Roasted Peppers Stuffed Zapallitos

German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube Rhubarb Crisp Rhubarb Nut Bread Rhubarb Marmalade Gramp's Rhubarb Strawberry Pie Rhubarb and Strawberry compote Rhubarb Sauce Norwegian cold rhubarb soup with mint Rhubarb Tart

Recipes

Roasted Peppers

Peppers, pimentos, hot and sweet--a variety
Olive oil
Balsamic vinegar
Finely chopped garlic (optional)
Ground pepper

(Lemon juice can be used instead of vinegar)


Wash, dry, then halve the peppers  lengthwise and remove seeds. Place on a medium hot BBQ grill    skin side down. Watch until skins are partially blistered & blackened.
Remove from heat to a serving plate or plastic bag for 15 minutes if you wish to remove the charred skins, but we like the skins). Drizzle with equal parts of olive oil & balsamic vinegar (and some garlic) so that all have a light coating. Grind a bit of pepper over the top.


P.S. You can also roast peppers in your broiler by placing them skin side up on aluminum foil on a pan and broiling about 2-3 inches from the heat until blistered.