Roasted Peppers
These silky, sweet roasted peppers are a versatile Mediterranean staple that elevates any meal with their vibrant color and deep, smoky flavor.
Ingredients
- •4 large bell peppers (red, yellow, or orange)
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, thinly sliced
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, finely chopped
- •1 teaspoon balsamic vinegar (optional)
Instructions
- 1
Preheat your oven broiler to high and position the rack about 6 inches from the heat source.
- 2
Place the whole bell peppers on a foil-lined baking sheet.
- 3
Broil the peppers for 15-20 minutes, turning them every 5 minutes with tongs, until the skins are charred and blistered all over.
- 4
Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid; let them steam for 10 minutes to loosen the skins.
- 5
Once cool enough to handle, peel away the charred skin, remove the stems and seeds, and slice the flesh into 1-inch wide strips.
- 6
Arrange the strips on a serving platter and toss gently with olive oil, sliced garlic, salt, pepper, and balsamic vinegar.
- 7
Garnish with fresh parsley and serve at room temperature.
💡 Chef tips
- If you prefer a deeper flavor, let the peppers marinate in the oil and garlic in the refrigerator for at least an hour before serving.
- You can easily store leftovers in an airtight container in the fridge for up to 4 days; the flavors actually improve the next day.
- For a spicy kick, add a pinch of red pepper flakes or a small amount of finely minced fresh chili to the marinade.
✅ How it should turn out
The finished peppers should be incredibly tender and sweet, with a silky texture and a rich, slightly smoky aroma that pairs perfectly with crusty bread or grilled meats.