4-8: Roasted Peppers with Dressing

Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.

4-8 Roasted Peppers with Dressing

The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.


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My mom hated peppers (which I’ve mentioned numerous times), so she probably wouldn’t have made this one.


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Ingredients. Not a lot to it.


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Peppers go in. I like to roast them over a flame of a gas stove, but all I have is a janky old electric coil stove right now. So in the broiler (fingers crossed) they go.


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After they come out. Good, but not great. The flame gives it such a better char.


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In the colander to rinse them–this shocks the pepper so it retracts from the skin, making it easier to peel off.


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Sliced up peppers and rinsed them off in an old colander–one of the few pieces to survive multiple states/apartments/living situations over the last 10 years. And it wasn’t even initially mine-–I stole it from my college best friend out of his kitchen stash. He made off with a few of my kitchen things as well, so we’ll consider it even.


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Mixing up the peppers in a small bowl with a big lemon. Weird perspective there, huh?


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Final shot. I served this with 7-50: Parma Schnitzel. Wasn’t terrible, but I’m not a fan of eating peppers just on their own.

Grade: C


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