Roasted Peppers
These silky, sweet, and smoky roasted peppers are a versatile Mediterranean staple that elevates any meal.
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 broiler to high and position the rack about 6 inches from the heat source.
- 2
Place the whole peppers on a foil-lined baking sheet and broil, turning occasionally with tongs, until the skins are blackened and blistered on all sides, about 15-20 minutes.
- 3
Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate; let them steam for 10 minutes to loosen the skins.
- 4
Once cool enough to handle, peel away the charred skin, remove the stems and seeds, and slice the peppers into long, uniform strips.
- 5
In a medium bowl, toss the pepper strips with olive oil, sliced garlic, salt, and black pepper.
- 6
Let the peppers marinate at room temperature for at least 15 minutes before garnishing with fresh parsley and serving.
💡 Chef tips
- If you prefer a deeper flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes to the marinade.
- These peppers store beautifully in an airtight container in the refrigerator for up to 5 days; the flavor actually improves the next day.
- Use these as a topping for grilled chicken, a component in a sandwich, or simply served alongside crusty bread.
✅ How it should turn out
The finished peppers should be incredibly tender and sweet, with a delicate smoky aroma and a glossy, flavorful coating of garlic-infused oil.