Roasted Peppers Recipe

Prepare and roast peppers

Preheat the oven to 475°F (245°C). Line a baking sheet with foil. Rinse the bell peppers, then halve them lengthwise and remove stems, seeds, and membranes. Place the pepper halves cut-side down on the prepared sheet. Roast in the hot oven for 20–25 minutes, until the skins are blistered and charred in places.

Steam and peel

Remove the peppers from the oven and immediately transfer them to a large heatproof bowl. Cover tightly with plastic wrap or place in a sealed zip-top bag for 10–15 minutes to steam — this loosens the skins. Once cooled enough to handle, peel away and discard the charred skins. Pat the pepper flesh dry with paper towels to remove excess moisture.

Dress the peppers

Thinly slice or tear the roasted pepper pieces into 1–1.5 inch strips. Mince the garlic cloves. In a bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, minced garlic, 1 tsp salt, and 1 tsp black pepper. Add the pepper strips and toss gently to coat. Let them marinate at room temperature for at least 20 minutes, or refrigerate up to 4 hours for deeper flavor. If chilled, bring to room temperature before serving.

Assemble with provolone

Arrange the marinated pepper strips on a serving platter in an even layer. Tuck or drape imported sharp provolone slices over some of the peppers so cheese touches warm peppers slightly — if you prefer melted cheese, place the assembled platter briefly (2–3 minutes) under a broiler until the provolone just softens and sags, watching closely to avoid burning. Scatter torn fresh basil leaves over the top and, if desired, sprinkle 1/2 tsp crushed red pepper flakes for heat.

Slice the Italian bread on a diagonal into 1/2-inch slices. Brush each slice lightly with butter or olive oil. Toast the slices in a 400°F (200°C) oven for 6–8 minutes, or until edges are golden, or toast in a skillet until crisp. Serve the toasted bread alongside the roasted peppers and provolone for guests to make open-faced bites.

Give the peppers a final drizzle of a teaspoon or two of olive oil if desired and a quick grind of black pepper. Serve immediately at room temperature as an appetizer tray. Leftovers keep refrigerated in an airtight container for up to 3 days; bring back to room temperature before serving.