Oven – Roasted Red Peppers


This is the simplest way I’ve come across to preserve that great late-summer taste of ripe red peppers.

6 – 8 large red peppers, cored and seeded, and chopped into 1-inch chunks

3 cloves garlic, chopped

1/2 cup tightly packed fresh basil leaves

1 medium onion, sliced (optional)

2 tablespoons extra-virgin olive oil

Preheat oven to 425 degrees.  Place peppers, garlic, basil, and onion in a roasting pan.  Drizzle olive oil on top, and toss to coat.  Slide pan into the oven and roast for at least one hour, stirring every 20 minutes.   (Stand back when opening the oven, there will be a lot of steam!)  When peppers are meltingly soft and beginning to blacken on the corners, remove from heat and allow to mellow at room temperature for another hour.  Toss with your favorite rice pasta or spoon over chicken or veggie burgers.

To freeze, simply spoon into pint-size freezer bags.  Thaw in refrigerator overnight and reheat in microwave for a quick and fabulous meal.

© 2007 Jeanette Bradley

Chickpea burgers

Chickpea-Rice Veggie Burgers

Chickpea burgers

These veggie burgers freeze and re-heat well.  They are mild-tasting enough to go with just about anything you’d like to top them with — from the traditional ketchup and mustard to my favorite, salsa verde.   They leave sandwiches behind and enter the realm of dinner-you-would-serve-to-guests when topped with Oven – Roasted Red Peppers, and served with a tossed salad on the side.

2 cups cooked chickpeas, drained and rinsed

1 cup cooked brown rice

2 tablespoons chickpea flour

2 teaspoons olive oil

4 tablespoons wheat-free breadcrumbs

1/4 cup grated carrots (about 1 medium carrot)

1/4 chopped fresh parsley

2 tablespoons minced fresh cilantro

1 tablespoon fresh lemon zest

2 teaspoons ground coriander

2 teaspoons garlic powder

salt and freshly ground black pepper, to taste

Place chickpeas in the bowl of a food processor.   Pulse for 20 to 30 seconds until chickpeas gain a coarse crumbly texture.   Add rice, chickpea flour, and olive oil and pulse again for about 10 seconds, until just mixed.  Dump chickpea mixture into a large mixing bowl.  Stir in remaining ingredients.  Refrigerate for 10 minutes – overnight before shaping.

Cover a baking sheet with parchment paper or waxed paper.  To shape burgers, use a 3-inch (aproximate) round cookie or biscuit cutter as a mold.  Press the dough firmly into the mold to create a burger that is 1/2 to 3/4 inch thick.   Gently lift the cookie cutter away from the burger, and repeat until all dough is used.   Cook immediately, or place cookie sheet in the freezer until burgers are completely frozen, then gently peel them off the paper and store in plastic freezer bags for later use.

To reheat, heat 1 teaspoon olive oil in a nonstick skillet on medium heat.  Place burgers in skillet while still frozen.   Cook undisturbed for 6 minutes.   Gently flip and cook other side until browned, approximately four to five more minutes.