Roasted Peppers
These silky, sweet, and smoky roasted peppers are a versatile Mediterranean staple that elevates any meal with their vibrant flavor.
Ingredients
- •4 large bell peppers (red, yellow, or orange)
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, thinly sliced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- 2
Place the whole peppers on the baking sheet and roast for 25-30 minutes, turning them occasionally, until the skins are charred and blistered all over.
- 3
Remove the peppers from the oven and immediately place them in a bowl, covering it tightly with plastic wrap or a plate to trap the steam for 10 minutes.
- 4
Once cool enough to handle, peel away the charred skins, remove the stems and seeds, and slice the flesh into long, elegant strips.
- 5
In a shallow serving dish, toss the pepper strips with the olive oil, sliced garlic, salt, and black pepper.
- 6
Garnish with fresh parsley before serving at room temperature.
💡 Chef tips
- For a deeper smoky flavor, you can char the peppers directly over a gas stovetop flame before finishing them in the oven.
- These peppers taste even better the next day; store them in an airtight container in the refrigerator for up to 3 days.
- Add a splash of balsamic vinegar or a pinch of red pepper flakes if you prefer a bit of acidity or heat.
✅ How it should turn out
The finished peppers should be incredibly tender and succulent, with a sweet, concentrated flavor and a glossy sheen from the olive oil.