• Austin's Vegan Roasted Red Peppers

    This is the first part of this recipe. Next week we will have the Roasted Red Pepper Soup. Make your peppers ahead of time and then keep them for next week's soup. 


    • 6 to 8 large red peppers
    • 2 or more cups good olive oil 


    • Baking sheet with a side Aluminum foil (bottom of baking sheet)
    • Plastic bags
    • Ice water


    1. Place the whole peppers on a sheet pan, foil in bottom to help with the clean up.  
    2. Then place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. 
    3. Remove the pan from the oven and immediately place in a plastic bag or glass bowl with cling wrap over top. This allows peppers to sweat and skin removes easier. 
    4. Set aside for 30 minutes, or until the peppers are cool enough to handle.
    5. Place in an ice water bath. 
    6. Remove the stem from each pepper. 
    7. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.
    8. Discard the stems, peels, and seeds.
    9. Pour the oil over the peppers. Cover with plastic wrap and refrigerate.

    Note: Can keep for up to two weeks. Can be used in, soups, salads, sandwiches, and sauces or eat them alone.