Roasted Peppers
Servings: 4 - 6 people
- 4 (4) bell peppers
Italian Marinade (see more marinades in the notes below)
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 tablespoon (1 tablespoon) balsamic vinegar or apple cider vinegar
- 2 cloves (2 cloves) garlic crushed
- ½ teaspoon (½ teaspoon) salt or more to taste
- 2 twists (2 twists) black pepper
- 10 leaves (10 leaves) basil or a handful of parsley
- Preheat the oven to 430°F (220°C). Wash and dry 4 bell peppers, then arrange them whole on a baking tray. No oil needed at this stage.Bake for 30 to 40 minutes, turning them about 45 degrees halfway through for even charring. The peppers should collapse, soften, and develop a nicely charred exterior.
- Transfer the hot roasted peppers to an airtight container or cover a bowl with a plate. Let them steam for 15 minutes. This helps loosen the skin for easier peeling.Once cool enough to handle, peel off the skin, remove the seeds and stems, and watch out for any hot liquid inside.
- Now you can add them to sauces, dips, spreads, and other recipes. Or you can marinate them to enjoy as a delicious starter or side dish.To marinade them, tear peppers into strips and place them in a bowl or serving platter. Season with 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 2 cloves garlic, ½ teaspoon salt, 2 twists black pepper, and 10 leaves basil.Toss and let marinade from 15 to 30 minutes at room temperature, or up to 2 days in the fridge.
MARINADES VARIATIONS
🇬🇷 Greek marinade: 2 crushed garlic cloves, 6 tbsp Greek extra virgin olive oil, 3 tbsp red wine vinegar, juice of half a lemon, a big handful chopped parsley, 10 leaves chopped mint, 1 tsp dried oregano, salt and black pepper to taste + crumbled feta optional.
🌏 Asian-Inspired marinade: 2 grated cloves of garlic, 10 mint leaves, a small handful chopped coriander, 2 tbsp peanut oil, 4 tbsp soy or tamari sauce, 1 tbsp toasted sesame oil, 1 tbsp lime juice, 1 tbsp maple syrup.
OTHER ROASTING METHODS
- Air fryer: Fastest, cleanest, and great taste. Place peppers in the air fryer at 400°F (200°C) for 15–20 minutes, turning once. Peel and marinate as previously explained.
- Open flame: This method is messy but delivers an incredible smoky flavor!. Char peppers individually over a stovetop gas flame, turning frequently with tongs until soft and blistered. Peel and season as before.
- Grill: Great taste, ideal if the grill is already in use. 20 minutes for whole peppers and 5 minutes for sliced ones. Peel and season as before.
- Avoid rinsing the peppers while peeling, as water can strip away their rich, roasted flavor.
- For the best taste, marinate them for at least 15 minutes in high-quality extra virgin olive oil, vinegar, salt, garlic, and black pepper.
- Serve at room temperature to enhance their natural sweetness and depth of flavor.
- Make Ahead: Roasted peppers taste even better the next day and keep well in the fridge.
- Refrigerate: Store in an airtight container with a thin layer of olive oil for 4 – 5 days. For the best flavor, let them sit at room temperature for 20 minutes before serving.
- Freeze: Freeze unseasoned roasted peppers for up to 3 months. After roasting and peeling, let them cool before transferring to a freezer-safe container.
- Thaw & Use: Defrost in the fridge, then marinate as desired before serving.
