Roasted Red Peppers Recipe

Roasted Red Peppers

1. 1

   Prepare and roast peppers

   Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil for easier cleanup. Rinse the 4 large red bell peppers and pat them dry. Place the whole peppers on the prepared baking sheet and drizzle with 1 tablespoon of the olive oil, rolling them so they are lightly coated. Roast on the top rack for 20–30 minutes, turning once or twice with tongs so the skins blister and blacken evenly on all sides. You want the skins blistered and peppers softened. Alternatively, you can char the peppers directly over a gas flame or on a grill, turning until skins are blackened and blistered.

2. 2

   Steam and peel

   Remove the blistered peppers from the oven and immediately transfer them to a large bowl. Cover tightly with plastic wrap or place in a sealed container to steam for 15 minutes — this loosens the skins and makes peeling easy. After steaming, gently peel away the blackened skins with your fingers or a small knife; avoid rinsing under water (which removes flavor). Cut each pepper open, discard the stem, core and seeds, and slice the flesh into 1/2-inch strips or leave as larger pieces, as desired.

3. 3

   Season and dress

   In a bowl, combine the remaining 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice (optional), 2 peeled garlic cloves minced or finely grated, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk until emulsified. Add the peeled pepper strips to the bowl and toss gently to coat. Taste and adjust seasoning; add a pinch more salt or a splash more vinegar if needed.

4. 4

   Finish and serve

   Transfer the dressed roasted peppers to a serving platter. Sprinkle 2 tablespoons chopped fresh parsley over the top. Let the peppers rest at room temperature for 10–15 minutes to allow flavors to meld, or refrigerate for up to 2 days in an airtight container. Serve as an appetizer with crusty bread, crostini, or as part of an antipasti platter.