Cooking with Chickadoodle: Roasted Bell Peppers

So, like any normal, sane, and decent person, I love bell peppers.

Okay, like any person who likes bell peppers, I… like bell peppers.

I love ‘em in salad, on pizza, as an appetizer on a veggie tray, and most other normal ways they can be eaten. They don’t even have to be raw! I love them pickled, stir-fried, barbequed, and oven-roasted.

So, often enough, long about this time of the year, when the weather turns cold, I will get some bell peppers from the store and roast them.

I don’t really do anything special—it’s about a 45-minute process total, but dagnabbit, they turn out so tasty!

So, here’s my prep, complete with pictures.

First, I foil-line my pans, even the non-stick ones. Bell peppers stick. I also coat the foil with a thin layer of olive oil. Then, I cut the bell peppers into chunks and place them skin-down on the foil.


After that, I pour a little more olive oil on the peppers, as well as some “Italian Street Fair” from the Spice & Tea Exchange. I stir the peppers to coat them.



Next, I add some pepper, thyme, basil, and rosemary and stir some more, and put the peppers in at 425 F for 15 minutes.



After 15 minutes, I check and stir the peppers, then set the timer for another 20 minutes.






Chickadoodle’s Dinner for Two #2

Tonight on the menu: roasted red peppers and onions with balsamic vinaigrette and feta and… creativity?

Okay, so it’s really more of a salad for two, but it’s pretty versatile. I’d recommend throwing it in a wrap with some cooked and seasoned chicken. Maybe lamb. You could also have it as its own salad and make something else completely delicious to go along with it.

As for the salad–I have a little more of an idea what I’m doing here.

Preheat your oven to 425 Fahrenheit. Take two large-ish bell peppers (I’d recommend any kind but green, but feel free to mix and match!) and half a medium onion. Chop them into bite size(-ish) pieces and spread them out on a foil-lined jelly roll pan. Coat them in olive oil, or use a non-stick cooking spray, then season them with whatever you think will go well. Toss them around on the pan a little bit to mix them up, especially if, like me, you don’t have the steadiest hand with seasoning.

Place the pan in the oven (I’d recommend a middle rack) and roast for about 30 minutes–until the peppers have just started to brown/blacken on the edges. (Any longer, and you will be unable to ply the onions off the foil. Yes, I am speaking from experience.)

Let the veggies cool for a few minutes before tossing them in a bowl with some dressing and feta, then have at it however you want!