My brother Tim has used peppers to make this really nice spread to serve at past harvest celebrations here at Root Radical.
Roasted Pepper and Garlic Spread
- 6 large red peppers
- 1 head garlic or to taste
- 2 T olive oil
- Salt and pepper to taste
- 2 T grated parmesan cheese
Cut open peppers and remove the stems and seeds. Spread the peppers flat (quartering if necessary) and add the head of garlic (whole) on a cookie sheet and drizzle with oil.
Roast at 450 C for 15 minutes or until the peppers are soft and the skins start to blacken and separate. (Tim says: Keep a eye on it!)
Remove from oven and allow the peppers and garlic to cool. (Some people put the peppers in a paper bag or covered bowl at this point to make them easier to peel.)
The next step is easy if you have a food mill. Simply put the peppers through the mill to grind them up and remove the skins. Next take the stem and roots off of the head of garlic and run it through the mill as well. Run the skins through a second time to get all the goodness!
If you don't have a food mill you can peel the garlic and peppers by hand and then mash them with a fork or grind them up in a food processor or blender.
Once you have mashed or ground the peppers and garlic to the desired consistency, add the cheese and some salt and pepper to taste. Mix well. Serve warm or cold.