How to Substitute Ingredients for Roasted Red Peppers

By Tricia Rush

Roasted red peppers, diced, cut into strips or layered whole in a sandwich, are a colorful, flavor-packed, nutritious ingredient in any recipe. Sometimes, however, a substitute must be found. Perhaps your guests dislike the flavor or texture or possibility a sensitivity has developed. More likely, it's getting close to dinner, a particular dish is on the menu, and your cupboard is bare of roasted red peppers. Roasted eggplant or zucchini, sun-dried tomatoes or roasted cherry tomatoes all make tasty alternatives.

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Roasted red peppers have an intense sweet flavor

Make Your Own Roasted Red Peppers

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Roast your own red pepper.

Step 1

Roast your own from fresh. If you have a gas stove, ignite a burner to a low flame and place the whole pepper directly above the flame. Turn frequently till the entire surface is blackened and blistered.

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Grilled peppers have a sweeter flavor than fresh.

Step 2

Cool completely and remove the blackened skin. Core and clean, cut into strips and use as directed in recipe.

Step 3

Alternatively, slice your fresh red pepper in half, clean and core and place under a medium-hot grill on a baking sheet. Roast until the skin blackens and blisters.

Step 4

Cool completely and remove blackened skin.

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Preserve vegetables in oil to make attractive kitchen accents.

Step 5

Store any leftovers in olive oil.

Use Roasted Eggplant or Zucchini Squash

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Use eggplant and zucchini in Mediterranean dishes.

Step 6

Cut the eggplant into 1/2 inch round slices. Brush with light olive oil on both sides and put on a baking sheet.

Step 7

Roast until brown on both sides. Cool completely and cut into strips or small chunks.

Step 8

Cut the zucchini into 1/4 inch slices. Brush with light olive oil on both sides and place on a baking sheet. Grill on medium heat until nicely browned. Cut into strips or pieces.

Roast Your Own Cherry Tomatoes

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Roast cherry tomatoes to replace red peppers

Step 9

Cut about 2 cups of ripe cherry tomatoes in half lengthwise. Place on a baking sheet.

Step 10

Whisk a 1/4 cup light olive oil, 1/2 tsp. fine sea salt and 1 tbsp. brown sugar together and pour over the cherry tomatoes. Stir them around so they are all well-coated and turn them so the cut side faces up.

Step 11

Roast under grill for about 45 minutes until the tomatoes are soft, shrunken and sweet.

Use Jarred Sun-Dried Tomatoes or Dried From a Packet

Step 12

Add sun-dried tomatoes in oil to any recipe that calls for roasted red peppers. The flavor will be different, but delicious.

Step 13

If you are using sun-dried tomatoes that are not in oil, soak them in a small amount of hot water or warm vegetable oil for 10 minutes to soften.

Step 14

Drain thoroughly and pat dry with paper towels. Use as directed in the recipe.