These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

• A quick hearty lunch
• A lazy dinner outside
• Picnics by the lake
• Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
• Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

(more…)

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The taste of roasted red peppers broiled, made under your oven’s broiler, is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make. Just use the broil setting on your oven and you’re set!

Here’s how to do it.

Steps for How to Roast Red Peppers in the Oven

Place whole red bell peppers on a rimmed baking sheet.

Place the sheet on the top rack of your oven, placed about 1/3 of the way down, and broil until each side is blackened, about five minutes per side.

Remove from the oven and cover the peppers with foil, paper towels, or a kitchen towel. This will “sweat” the peppers and eventually make the skin easier to peel off.

It’s under there!

Peel off the skin and remove the seeds. Don’t rinse; you’ll rinse the flavor right off!

Place the peppers in a jar or lidded dish, and cover with olive oil.

Cover and refrigerate for up to  2 – 3 days. Enjoy mixed into pasta, pureed into soups, atop pizzas, in sandwiches and any other way you can dream up.

That’s it! It’s so easy to roast red peppers in the oven. I hope you try it soon!

Favorite Recipes Using Roasted Red Peppers

How to eat your roasted red peppers? Oh, I have ideas!

• Blend some up with sun-dried tomatoes and garlic in this Romesco Sauce. So good.
• Loaded Roasted Red Pepper Hummus is such a fun and delicious appetizer.
• This Vegan Roasted Red Pepper Pasta is sooooo velvety creamy and delicious. Also – this Skillet Roasted Red Pepper Pasta Bake?! Yes please.

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How to Roast Red Peppers in the Oven

The taste of red peppers roasted in your own oven is beyond compare. Fresh, smoky, and rich, roasted red peppers are so easy to make using your broiler setting right at home.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• Red bell peppers
• Olive oil

Instructions

• Turn the oven on broil (high, if you have a high or low option). Position your oven rack about a third of the way from the top of the oven.
• Line a baking sheet, preferably with rims, with foil.
• Place the whole peppers on the baking sheet and put them in the oven.
• Check the peppers after about five minutes. Once the skin is black or partially black, turn the pepper one quarter, and continue roasting until that side blackens.
• Repeat the step two more times, until all four sides of the pepper are black or nearly black.
• Remove from the oven and allow the pan to cool a bit. Cover with a dish towel, paper towels, or foil. You cover the peppers to help “sweat” the skin, which will make it much easier to peel off.
• After the peppers have cooled enough to handle, uncover and head on over to your sink.
• Peel the skin off of the peppers and discard the skin. Remove the seeds, too, but resist rinsing the peppers with water, which washes away some of that delicious flavor.
• Place the peppers in a jar or lidded dish, and cover with olive oil.
• They keep, refrigerated, for a couple of days.

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