Roasting the pepper rainbow

Available in a rainbow of colours, the versatile sweet pepper lends itself equally well to salads, stir-fries, casseroles, soups, and sauces. 

To savour the flavour of peppers beyond the growing season, roast and freeze peppers during the height of the harvest. Sweet red peppers are the ones most roasted, but yellow, orange and banana peppers and large chiles are also good roasted.  Versatile as they are delicious, roasting brings out their full sweet flavour and adds a hint of smokiness.

Preheat barbecue on high heat. Prick each pepper with a fork several times to prevent them from bursting during grilling. Close the lid and cook peppers on high heat, turning when the skin chars. Keep turning the peppers until the skin is charred on all sides. To make the skin easier to remove, place the charred peppers in a glass or metal bowl and cover to “steam” for at least 15 minutes.

Peel off skin, cut in half and remove seeds. Most peppers peel quite easily with the exception of thin-skinned green bell peppers. Arrange pepper pieces apart on parchment paper lined baking sheets. Freeze until solid, then pack into resealable freezer bags and store in the freezer for up to ten months.
 
Roasted Red Pepper and Chevre Spread 
A simple spread to make ahead, serve with crostini or crackers and a bowl of good black olives. Makes about 1-1/2 cups (375 mL). 

INGREDIENTS:
• 1 roasted red pepper, peeled and roughly chopped       
• 1 small clove garlic, minced        
• 4 oz (125 g) cream cheese, softened           
• 5 oz (140 g) chevre cheese     

METHOD:
In food processor, combine red pepper, garlic and cheeses. Process until smooth. Scrape into a serving dish, cover and chill several hours or overnight.

Tips:
• Good for you: Sweet peppers are high in Vitamin C — ounce for ounce there is three times as much vitamin C in a sweet pepper than an orange. Green peppers contain about half as much Vitamin C. Red peppers are also an excellent source of Vitamin A. Sweet peppers are also a source of dietary fibre, folate and potassium.

• Pick of the crop: Peppers should feel full, heavy and tight. They should be shiny in appearance and free from bruises and spots.

– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.