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.
