I love roasted red peppers.  You can buy them in a jar at most grocery stores, but why would you??  They may seem challenging, but they are so easy to make!  They are an amazing addition to so many dishes, including pizza, burgers, fish, meatball or beef sandwiches, and salads.  The flavor combines very nicely with goat cheese on a sandwich, or in a salad. They can be chopped up and added to egg salad, or pimento cheese recipes.

They are super versatile – and the roasting brings out amazing flavor!  I use fresh red peppers, light brown sugar, balsamic vinegar, salt and pepper, and olive oil.  THAT’S IT!  All you need is about 40 min of baking time, and you have roasted red peppers in the frig that can be used for multiple recipes, and will last for 2 weeks!

Preheat oven to 400 degrees.

Start with 5-6 fresh red peppers, washed and dried.  Core and cut them into thin slices.  Place on a foil-lined baking sheet with a 1″ edge.

Top the pepper slices with a generous sprinkling of light brown sugar.  Then drizzle with a little balsamic vinegar.  Sprinkle with salt and fresh ground pepper.  Finally, drizzle with olive oil.

Place the sheet pan in the oven for about 30 min.  Then broil on low for 5 min.  Remove pan from oven, and turn each pepper slice over.  Return to oven and broil for another 5 min.  You should begin to see blackened edges on the peppers.  My favorite part!

Remove pan from the oven, and allow to cool.  Remove the pepper slices to a glass container.  Add any olive oil and drippings left on the pan!  Just pour this deliciousness right over the peppers!  Store in the refrigerator for up to 2 weeks.