Grilled Or Roasted Red Pepper Recipe

Prepare peppers

Wash the red bell peppers and dry them thoroughly. Remove any stickers or dirt. Leaving peppers whole helps blister and char the skin evenly.

Method choice

Choose one: a) Grill: preheat gas grill to high (about 500°F/260°C) or set up hot coals on a charcoal grill. b) Broil/roast: place an oven rack 6–8 inches from the broiler element and preheat broiler to high, or preheat oven to 450°F (230°C) if you prefer roasting on a sheet pan.

Char the peppers

Grill method: place whole peppers directly on the grates. Turn every 2–3 minutes with tongs so all sides blister and blacken in spots, total 10–15 minutes until skin is evenly charred and peppers are softened. Broiler/oven method: place whole peppers on a foil-lined baking sheet and slide under the broiler, turning every 3–4 minutes until skin is blistered and blackened on all sides (10–15 minutes). If roasting at 450°F, roast and turn occasionally until skins are blackened and flesh soft (20–30 minutes).

Steam and cool

Transfer the hot peppers to a large bowl and immediately cover tightly with plastic wrap or place in a large resealable plastic bag and seal. Let steam 15–20 minutes. This loosens the skins and makes peeling easy.

Peel and seed

Uncover peppers. Use your hands or a small knife to peel off the charred skin; avoid rinsing under water (it washes away flavor). Slice each pepper open, remove the stem, seeds, and white membranes. Slice peppers into strips or leave in larger pieces depending on use (for sandwiches slice into 1/2–3/4 inch strips).

Season and finish

Place pepper strips in a bowl. Drizzle with the extra-virgin olive oil, sprinkle the kosher salt and freshly ground black pepper, and toss gently to coat. If using, finely mince the garlic and add it along with the lemon juice; toss again to distribute. Taste and adjust seasoning.

Simple marinated serving: Layer the seasoned pepper strips in a shallow container. Tuck torn basil leaves between layers and drizzle the balsamic vinegar over the peppers. Press a piece of parchment or plastic wrap directly on top to minimize air. Refrigerate at least 30 minutes to let flavors meld; peppers will keep 4–5 days refrigerated. Bring to near room temperature before serving for best flavor.