Video: This week's menu: 2 dinners with roasted peppers By Mayo Clinic Staff Share Facebook Twitter Print details Home-roasted red bell peppers are almost nothing like everyday raw peppers. Charring a pepper in the oven concentrates its natural sweetness and transforms it into a special ingredient that can elevate simple weeknight meals. This video shows you how to roast red peppers and turn them into a delicious pesto sauce and salsa for two quick weeknight meals. Show transcript This week's menu: 2 dinners with roasted peppers Jump-start a week of healthy cooking by roasting peppers this weekend. How to roast peppers Place whole peppers on direct heat. You can use a very hot grill, broiler or stovetop burner. Turn peppers as skin chars Cover with plastic wrap to steam and loosen skin Peel cooled peppers, under water if needed Roasted red pepper pesto Add 4 roasted red bell peppers Add 1 cup fresh basil leaves Add 3 tablespoons pumpkin seeds Add 3 tablespoons grated Parmesan cheese Add 1 tablespoon olive oil Add 1 teaspoon garlic Add 1/2 teaspoon kosher salt For a quick dinner, spread pesto on a panini. Roasted red bell pepper pineapple salsa Add 1/2 cup chopped roasted red bell peppers Add 1 cup chopped pineapple Add 1/4 cup chopped red onion Add 2 tablespoons diced jalapeno peppers Add 2 teaspoons honey Add 1/4 teaspoon salt Add 1/4 cup chopped fresh cilantro Serve over grilled fish or chicken. Or tacos! Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.Ready to get cooking? Find more recipes and other healthy-living insights in the Mayo Clinic App. VID-20302998