This post is created for the Hive Top Chef Competition by @qurator and I am honored to join again. This week’s theme is all about the colorful Peppers.
Peppers are delicious raw or cooked, But taste best when they get roasted. You can use any color you like and they are really delicious as their bright color. They are easy to make too, perfect for a side dish or best partnered with meat.
There are several ways to roast peppers. One of them is roasting in a preheated oven of 450 degrees fahrenheit for 30 - 40 minutes, Or on the stove top directly to the flame, but be careful as the juices may drip all over. You can also grill it in an open grill or in a Grill pan and that’s what I am going to do today just for a small batch and for quick cooking.
For the Dressings
Garlic, chopped
Extra virgin olive oil
Lime juice
Salt and Pepper
Wash the peppers. Halved or quartered and seeded. Place them in a preheated grill pan with little oil.
Roast the Pepper until the flesh is blistered and charred.
Sliced the peppers into sticks, transfer it to a serving plate and drizzle it with the dressings on top.
You can also add fresh herbs for additional flavor. I am sure you will love the taste of this wonderful vegetable.