Sourdough Bread and Roasted Peppers

Yesterday was a very busy day.  Can’t believe I got so much done, but two of the best things you can see above!

In a propitious confluence of events, our local ethnic market had all the peppers in the colors you see above on sale for 3/$.99, so six of each color ended up on my counter, ready for processing.  No room to keep that many peppers in the refrigerator, or even in my auxiliary “refrigerator” – my Five-Day Coleman cooler – enhanced with frozen gallon milk containers.

So . . .

Since it was baking day, and the oven is heated to 500° to bake the bread, it was a no-brainer to make haste to get the peppers cut in half so I could shove them into the hot oven as soon as the bread was finished.

I cut off the top ~one inch of each pepper and cut the rest into halves, and roasted them twelve pieces at a time.  This meant four rounds of peppers into that really hot oven.  Good thing it was not a particularly hot day, or it would have been unbearable in the kitchen.  The tops of each pepper were more easily stowed in the refrigerator for ad hoc use in the days to come.

The peppers were a stellar part of lunch today.  In the Cuisinart Oven Central, I toasted pieces of the fresh sourdough bread with Swiss cheese, and then added halves of the yellow peppers on top.  Two bowls of hearty, homemade soup, with Romaine and tomato salad for side dishes, and we were in lunch-time heaven.

I usually freeze these beauties for use throughout the next few months, but they are so much more delicious if not frozen first, I am going to make an attempt to gobble them all up before they lose their freshness.

What a fun goal!  ;->

 

 

 

 

 

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