These roasted peppers can be served for a nice Jewish holiday meal along with the usual pickles, olives, curled carrots, etc.
Ingredients:
- red, yellow and/or orange peppers
- olive oil
- lemon juice
- oregano (optional)
Preparation:
1. Roast peppers either 1) on stovetop directly on the burner, turning all around until charred black, or 2) in the oven, at 350 degrees Fahrenheit, also keep turning until blackened.2. Remove carefully. Place into a brown paper bag and close. This will help soften the charrings so you can remove them easily.
3. Place the peeled peppers into a strainer and let the peppers' juices drip into the bowl. This step is essential as the roasted pepper juice is the secret to the recipe!
4. Remove the seeds by gently tappping the pepper pieces against the rim of the strainer.
5. Mix the pepper juice with olive oil and lemon juice. Taste to decide how much of each you want to add. Oregano can also be added.
6. Place peppers and dressing in a jar. The jar of roasted peppers can be kept refrigerated for several weeks.
