Roasted Red and Yellow Peppers


Pepper Tops

I did one of my end-of-summer rituals today.  I roasted and froze what seemed like an enormous amount of red and yellow bell peppers.  I used to really enjoy this process but this year I wasn’t so thrilled.  It took over two hours and only yielded enough to fill both hands.  However, come this winter, I know they’ll taste good with the usual mix of balsamic, olive oil, rosemary and basil.  It’s the kind of dish that begs for a warm fire to go with the smokiness of the peppers.  Delayed gratifaction*, I guess.

Roasted Red Peppers

Roasted Yellow Peppers

* I know it’s not a word but it fits.  And Paul Westerberg used it so how bad can it be?

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