Roasted Red Pepper and Garlic


You might notice that I haven’t posted as often as I did.  I was away for a while.  Before that, I made something quick for my sandwich.  To be honest, I’m not a sandwich person.  If I do want to eat it, I choose non-conventional fillings or spreads.  When most people in North America love grilled cheese sandwich, I adore grilled cheese chocolate sandwich.

For fillings or slices, I love avocado slices, homemade guacamole, hummus, almond butter, habanero blueberry jam, lingonberry sauce, roasted red pepper and garlic, roasted portabello mushroom, artichoke, teriyaki tuna, cakalang pampis etc.

In this post, I’ll show how to make easy roasted red pepper and garlic.

Roasted Red Pepper and Garlic

What you need:
whole garlic
red peppers
olive oil
nypa or canesugar vinegar

What you have to do:
1.  See how to roast red peppers.

2.  Pre-heat oven at 400 F.  Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3.  Place the garlic heads in a baking pan; muffin pans work well for this purpose.

4.  Drizzle a couple teaspoons of olive oil over each head and red peppers, using your fingers to make sure the garlic head is well coated.  Bake for 30-35 minutes, or until the cloves feel soft when pressed.

5.  Allow the garlic to cool enough so you can touch it without burning yourself. I used my hand to pull out the roasted garlic cloves out of their skins.  Please take a look the method how to keep roasted red peppers.  Then, mix the roasted red peppers with garlic in a jar.  Whenever you need to make a sandwich, you can place the garlic on centre of your bread and spread with a knife.

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About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.