Roasted Peppers

This week on French Fridays with Dorie was roasted peppers (page 112) something we are very familiar with in our house.  We often have roasted peppers as part of our roasted vegetable sandwiches we make for dinner though we make our roasted vegetables on the BBQ.
Dorie’s version has you roasting peppers in a 425 degree oven, then peeling the skin off and serving with olive oil and fresh herbs.  I cooked my peppers for 45 minutes but I think it was too long.  My peppers were too soft for my liking.  I also did not enjoy having to peel the skin off, a messy job.  I will stick with our current method of cutting first, putting olive oil on and then grilling on my BBQ.  It is less mess, work and keeps a bit of crunch to the pepper.

I also did a make-up this week.  I made beef daube (page 244) because I had an open bottle of red wine I wanted to use up. Looks like the group made this back in 2010 and enjoyed it.  We certainly liked it and would make it again.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  You can read Dorie’s post on roasted peppers.  


11 Comments Add yours

  1. Liz Berg says:

    Your peppers look like a rainbow! And that beef daube is one recipe worth repeating again and again 🙂


  2. Kathy says:

    I also make my peppers on the grill…we love roasted peppers in our house! Yours look yummy, as does your beef daube. Great catch up!Happy Friday!


  3. Anonymous says:

    I've never made roasted peppers before – loved them! And the beef daube is wonderful, too. That one has made multiple appearances at our table.


  4. tricia s. says:

    Ah memories- I recall that beef daube and it was a winner. Great job in catching up. I am trying to get both serious and organized about doing the same 🙂 Your peppers look fabulous and I appreciate your sharing your standard way of preparing them. I enjoy the AMFT recipes but was especially curious about a grilled version because I hated cranking up the oven in summer to knock these out. Thanks for sharing.


  5. Anonymous says:

    I've never made roasted peppers on the grill before. My usual tactic is to broil them. I did like using a hot oven because I didn't have to pay as close attention as usual. Any way you cook them, though, I think home roasted peppers are a hit.


  6. I've never tried roasting peppers on the grill, but I'm a little scared to turn the grill on! Not my proudest admission!


  7. Guyla Mayo says:

    Diane the beef daube was great, wasn't it? I need to make it again as we loved it! These peppers were good but I like the idea of cooking them on the grill. What other veg do you do for your sandwiches?


  8. Mary Hirsch says:

    Yes, as I remember, we all loved the beef daube. My problem is that I haven't yet returned to recipes I enjoyed making. Too busy making new ones!!! This was my first \”go\” at roasted peppers so I am eager to try everyone else's suggestions and techniques. Unfortunately I cannot have an outdoor grill where I live but I do intend to roast them the next time under the broiler.


  9. A very pretty rainbow of peppers – although, I agree with you about doing this on the grill. Yes, the beef daube was delicious. Dorie did put some pretty good stew recipes in this book!


  10. Jora says:

    I agree. I'm glad I did this once but, especially in the summer, I'm going to stick to grilling my peppers from now on.


  11. Anonymous says:

    Your peppers are beautiful! I did them on the grill recently – so good! I enjoyed the beef daube too.


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