BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS
ROASTED BELL PEPPERS
2 bell peppers, red, green or combination
as needed sea salt, coriander
1-2 tablespoons EVOO to desired texture
Place peppers on the stove over an open flame or under broiler; cook to burn/char the outer skin completely, rotating to expose the entire pepper to the flame & direct heat. Remove and place into a paper bag to allow the skin to blister, making it easier to peel off. When cool enough to handle, peel off skin by rubbing gently with paper or clean dish towel. Do not run under water as you will loose the pepper oils. Cut open and removing the seeds but reserve the juice.
At service, gently toss peppers in seasonings and EVOO; warm in 350οF oven for 20 minutes to warm through.
Toss with seasonings, vinegar and oil. Serve immediately or chill until needed.