So I go to a farmers market almost every Sunday to pick up what I can for the week. While Arizona has a long growing season (see year round) we are some what limited on variety. So I was very please to see Italian roasting peppers on my favorite farms table. Why is it my favorite farm you ask? Because the farmers are 20 something and hot.
You have probably eaten an Italian roasting pepper and not known it. An Italian beef sandwich will usually feature them. They are tasty and sweet. I mixed mine up with some white beans, parsley, garlic, and olive oil for a dip and froze the rest. If you freeze them leave the roasted skins on, it keeps them from getting freezer burn.
Roasting:
1. Coat peppers in olive oil and spread in a single layer on a baking sheet
2. Broil on low checking every 3 to 5 min
3. Turn when one side is blacked/browned
4. Enjoy how you see fit.
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