Roasted Peppers

Ok, once again I feel like I’m late to the party!  When I decided to do budget smart dishes this month I started combing through the flyers each week for the best deal.  So now I am finding produce on sale and choosing my recipes based on that.  Simple, right?  Common sense, right?  Well, I have to admit that it never occurred to me to shop this way!  I’ve always just purchased whatever I was in the mood for while being careful not to overspend on all the extra tempting, expensive items they so carefully display at eye level.  I can’t believe how much money I saved so far this month.  I will always shop this way in the future.  I’d be interested to hear how you decide on what you are buying each week.  Do you use coupons? Flyers? Does your store have a points system?

So this week they had baby bell peppers on sale and I couldn’t pass them by.  They are usually outrageously expensive.  You can easily freeze or can any peppers that you don’t use.  To freeze, just core and seed them and store them in a sealable freezer bag; being careful to remove all the air.  They will stay up to 6 months.  In the next post, I will talk about storing in oil for use on salads and side dishes.

Today I’ve roasted them but a little differently than you see most peppers done.  The roasting time is a little shorter and I left the skins on.  They are probably a little darker than most people like them but I’m one of those people that roast their marshmallows over the fire until they are black and burning, lol.

This is quick and super simple – just halve, seed, spritz with some oil and season with oregano, salt, pepper and garlic.   Add some fresh basil for a fresh zip at the end.

This will serve as a tasty side dish to anything you are serving and they are chock full of Vitamin A, Vitamin B and Vitamin B6.  If you let the kids help prepare this dish, I’ll bet they’ll be more eager to try it – just like roasting marshmellows.  Cheers!

I am sharing this recipe with the beautiful blogs you will find here.