Roasting bell peppers seems simple enough, so why blog about it? Because tastes are individual and this ratio and process works for my oven. ;) For this recipe I used Himalayan pink salt. Maybe one day I'll try it with Sicillian sea salt which also is in the pantry. Also, when I roasted the peppers the first time, I used parchment paper with a baking sheet; but alas, that did not work so well.
If you're going to use a baking sheet, you need to butter or lightly grease it so that the carmelized peppers do not burn or stick to the sheet.
Materials
An oven-proof glass or ceramic baking pan large enough to accommodate the peppers
Ingredients
Fresh bell peppers, whole or sliced, any variety
Olive oil
Salt, any variety
Directions
Preheat oven to 400 degrees F.
Add whole or sliced peppers to baking pan. Drizzle olive oil on top of peppers. Sprinkle with salt.
Bake for 30-40 minutes, turning the peppers at least once.
Remove from oven and add to other recipes or enjoy as is.
