Roasted Peppers

Prep Time: 15

Cook Time: 30

Cooling Time: 30

Total Time: 1 15

Servings: - 8 people

Author: Nico

4 bell peppers red or yellow

For the marinade

2 - 3 tablespoons extra virgin olive oil
1 - 2 tablespoons red wine vinegar or balsamic vinegar
2 cloves garlic crushed
¼ teaspoon salt or more to taste
2 twists black pepper
10 leaves basil or a handful of parsley

Preheat the oven to 450°F or 230°C. Wash and dry the bell peppers and arrange them on a baking sheet lined with parchment paper.
Roast in the oven for about 30 to 40 minutes until they are soft and charred outside.
Turn on the side (45 degrees turn) after 20 minutes.
Transfer roasted peppers to a bowl, cover with plastic wrap or foil, and let cool down for 30 minutes.
The steam trapped by the wrap will loosen up the skin of the peppers, and it'll be easier for you to remove it.
Peel the peppers with your hands, remove their seeds and the stem, break them into smaller strips and transfer them into a bowl or serving platter.
Tip: try not to use any water to preserve the most flavor at this stage. The peppers might still be hot, so don't burn yourself. Be careful about the hot liquid that might hide inside them.
Season with olive oil, vinegar, crushed garlic, salt, black pepper, and fresh basil leaves or parsley.
Marinate for half an hour (or more) before serving.

Notes

Nutrition information is an estimate for a large 1 portion of roasted peppers out of 4, seasoned with 2 tablespoon of olive oil.

SERVING SUGGESTIONS

Roasted bell peppers are a versatile recipe, and you can use them in sandwiches, to make hummus, in wraps, on pizzas, in a soup, for a red pepper pasta dish, to make red pepper pesto, romesco sauce, crostini, or bruschetta.

You can chop them up and add them to a rice salad, farro salad, pasta salad, couscous salad, quinoa salad, chickpea salad, and chickpea pasta salad.

Finally, you can eat them as an appetizer or a side dish, with a slice of grilled bread or homemade focaccia.

Nutrition