Roasted Peppers
Sweet bell peppers roasted until charred and tender, then tossed with olive oil, garlic, and a splash of vinegar. A simple, smoky side or topping that comes together in minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 150
- Protein
- 2g
Ingredients
- 3 whole bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
Instructions
- 1
Preheat the broiler to high. Place the 3 whole bell peppers on a baking sheet and broil 4-5 inches from the heat, turning occasionally with tongs, until the skins are blistered and blackened all over, about 10-12 minutes.
- 2
Transfer the peppers to a bowl, cover with a plate, and let steam for 5 minutes. This loosens the skins so they slip off easily.
- 3
Peel off the blackened skins, then remove the stems and seeds. Slice the peppers into 1/2 inch strips and place them in a serving bowl.
- 4
Mince the 2 garlic cloves and add to the peppers along with the 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon salt. Toss well to coat.
- 5
Serve warm or at room temperature. Add a pinch of chili flakes or fresh herbs if you like.
Tools you’ll need
- baking sheet
- tongs
- bowl
- plate
- knife
- cutting board
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