Roasting Peppers: Grill Pan Style

Roasting peppers on a grill pan is a great way to add flavour to your dish. It is a simple process that can be done on a gas grill, charcoal grill, or even a stovetop. The key is to char the skin of the pepper, which draws out moisture, concentrates the natural sweetness, and incinerates the peel. You can cut the peppers into halves or quarters, removing the seeds and stem, before grilling them. After grilling, place the peppers in a bowl and cover it to let the steam loosen the skins for easy peeling. Roasted peppers are versatile and can be used in sandwiches, salads, pasta, dips, and more.

How to roast peppers on a grill pan: preparation

Roasting peppers on a grill pan is a great way to enhance their flavour and natural sweetness. Here is a step-by-step guide on how to prepare peppers for roasting on a grill:

Step 1: Choosing the Peppers

Select peppers that are large and sweet, such as bell peppers. Red, yellow, orange, and purple bell peppers are the sweetest, but you can also use other types like Cubanelles, poblanos, and longer peppers.

Step 2: Preparing the Peppers

Cut the peppers into quarters and remove the seeds and stems. Smaller peppers can be grilled whole, but larger peppers should be halved or quartered before grilling. You may also want to slightly trim the ends where the pepper curls up.

Step 3: Seasoning the Peppers

Place the cut peppers in a bowl and toss them with olive oil, salt, and pepper. Make sure they are fully coated. You can also experiment with other seasonings like thyme, oregano, or basil.

Step 4: Grilling the Peppers

Preheat your grill to medium-high heat. Place the peppers on the grill rack, skin-side up, and close the lid. Grill for about 4 minutes, then flip the peppers and grill for another 3-4 minutes, or until the desired level of charring is achieved. You can also grill them whole or cut them into smaller or larger pieces, depending on your preference.

Step 5: Finishing Touches

Remove the peppers from the grill and return them to the bowl. Toss them with fresh herbs like parsley, basil, or thyme to add extra flavour. You can also adjust the level of charring to your taste and drizzle with balsamic vinegar for a slightly sweet touch.

Storage and Serving

Grilled peppers can be stored in an airtight container in the refrigerator for up to 6 days. They make a great side dish, especially with crusty bread or a main course like marinated grilled chicken. You can also chop them up and add them to salads, salsas, pasta dishes, or sandwiches. Enjoy!

How to rotate the peppers for even charring

To rotate peppers for even charring, you must first ensure that your grill is hot enough. Once the grill is hot, place the peppers directly over the heat. Turn the peppers every 2 to 3 minutes to ensure even charring. For bell peppers, this process should take about 10 minutes in total. For smaller peppers, it will take less time.

If you are roasting the peppers on a gas stove, you will need to turn a burner to the highest setting and place the pepper directly on the flame. Use a pair of tongs to rotate the pepper a quarter turn every 1 to 2 minutes, until the skin is completely blackened. This process should take about 8 minutes in total.

Removing the pepper's skin, seeds and stem

Roasting peppers is a great way to improve the flavour of this readily available vegetable. The process of charring the skin draws out some moisture from the pepper, concentrating its natural sweetness.

Once you've grilled your peppers, it's time to remove the skin, seeds and stem. Here's a step-by-step guide:

• Place the grilled peppers in a large bowl and cover it securely with plastic wrap.
• Let the peppers steam inside the bowl. The moisture between the charred skin and the pepper will naturally release the pepper's skin.
• After about 15 minutes, the skin will loosen, and you can easily peel it away by hand.
• Rinse your hands as needed, but avoid rinsing the peppers to retain their smoky flavour.
• Discard the charred skins.
• Cut off the stems and cut the peppers in half.
• Remove the seeds and ribs.

Your roasted peppers are now ready to use in your favourite recipes! Enjoy their delicious flavour and silky texture in sandwiches, scrambled eggs, salsas, salads, soups, pizzas, tapenades, dips, and more.

How to store roasted peppers

Storing roasted peppers is simple and can be done in a few different ways. Here is a guide to help you choose the best method for your needs.

Refrigerator Storage

Storing roasted peppers in an airtight container in the refrigerator is a great option for short-term storage. They will stay fresh for up to two weeks if coated with a thin layer of oil or up to five days without. Adding some of the pepper juices to the container can also help preserve them. However, always be cautious and discard the peppers immediately if you notice any signs of mould or spoilage.

Freezing

Freezing is an excellent method for long-term storage, as it keeps the roasted pepper flavour intact without any added ingredients. Simply place the peppers in a tightly sealed, freezer-safe container, separating them with small pieces of parchment paper for easy removal. They will keep well in the freezer for up to two months.

Vinegar Preservation

This method involves preserving the roasted peppers in a jar with vinegar, salt, and pepper juices. While the vinegar may slightly alter the flavour of the peppers, it is a great way to store them for longer periods. Sprinkle the peppers with a generous pinch of mineral salt and mix well. Place about half an inch of vinegar in a pint-sized mason jar, then add the peppers, leaving about one and a half inches of space at the top. Use a spoon or fork handle to release any air bubbles by poking along the inside edges of the jar. Pour the reserved pepper juices over the peppers, leaving about three-quarters of an inch of space. Finally, add about one-eighth of an inch of olive oil over the top to keep air out and seal the jar. With this method, the peppers can be stored at the back of the refrigerator for up to two months or even longer if they remain untouched. However, always discard them immediately if you notice any signs of mould or spoilage.

Recipe ideas for roasted peppers

Roasted peppers are a versatile ingredient that can be used in a variety of dishes. Here are some recipe ideas for roasted peppers:

• Salads: Roasted peppers can be added to a variety of salads, such as a simple salad of roasted peppers with feta, pine nuts, and basil, or a heartier salad with chicken, basil, and roasted peppers. For a Spanish-inspired option, try a salad with sherry vinegar, paprika, and olive oil dressing.
• Sandwiches and Wraps: Create a roasted red pepper sandwich with mozzarella and pesto or a roasted red pepper sub with goat cheese, arugula, and basil. For a heartier option, try a chicken and roasted red pepper wrap.
• Dips and Spreads: Make a roasted red pepper hummus or dip, or a roasted red pepper tapenade to serve with pita bread or vegetables. For a Greek-inspired option, try a dip called Tyrokafteri, which includes feta, ricotta, and pepperoncini peppers.
• Pasta Dishes: Toss roasted peppers with pasta, onions, and parmesan for a simple dish, or try a roasted red pepper lasagna or a roasted red pepper pasta salad. For a spicy option, make a red pepper fettuccine with shrimp.
• Soups: Puree roasted red peppers for a creamy roasted red pepper soup, or add them to a gazpacho for a chunky texture.
• Vegetable Sides: Roast broccoli rabe with garlic, lemon, and roasted red peppers for a vibrant Italian side dish. For a warm salad option, try a green bean and potato salad with roasted red peppers and goat cheese.
• Meat and Seafood: Chicken with a red pepper cream sauce, Mediterranean chicken with a roasted red pepper sauce, or grilled eggplant roll-ups with goat cheese and roasted red peppers are some tasty options. For seafood, try tuna with a red pepper sauce or salmon pasta with a red pepper sauce.
• Eggs: Add roasted peppers to a frittata or an omelette, such as a roasted red pepper and goat cheese frittata.
• Appetizers: Make some bruschetta with roasted red peppers, or try an olive bread crostini with a red pepper spread. For a heartier option, make antipasto squares with roasted red peppers, salami, pepperoni, ham, and cheese.
• Drinks: For a unique cocktail, blend roasted red peppers with tequila for a red pepper sangrita margarita.

There are endless possibilities for using roasted peppers in your cooking, so feel free to experiment and add them to your favourite dishes!

Frequently asked questions