I love roasted red peppers to add a little zest to pasta salads, sauces, soups…ALL kinds of tasty things. You can buy a jar but homemade is SO MUCH BETTER! It’s easy to make
- Cut the peppers in half and remove the seeds. Place the peppers cut side down on a foil lined sheet pan and rub with a teaspoon of canola oil
- Place the sheet pan under a broiler and char the peppers until the skin turns black. Keep a close eye on it
- Remove the peppers from the oven and wrap the foil around the peppers so the peppers will steam. After the peppers have cooled enough to handle peel the charred skin from the peppers. Don’t rinse the peppers after roasting, you’ll wash away the flavor
To make this Chickpea and Roasted Red Pepper Salad just drain a can of chickpeas, mix with two cups of sauteed kale and red peppers from THIS RECIPE for Kale and Roasted Red Peppers Grilled Cheese Sandwiches . Season with salt, pepper and olive oil as needed
