Sweet smoky tender roasted peppers (Printable)
Sweet, smoky, tender roasted peppers make a vibrant side or salad addition, with simple seasoning.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), washed and dried
→ Seasonings
02 - 2 tbsp extra virgin olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1 clove garlic, finely minced (optional)
→ Garnish
06 - 1 tbsp chopped fresh parsley (optional)
07 - 1 tbsp balsamic vinegar (optional)
# How to Make It:
01 - Set the oven to 425°F and allow it to fully heat.
02 - Halve each bell pepper lengthwise; remove stems, seeds, and membranes.
03 - Place the peppers cut side down on a baking sheet lined with parchment paper or aluminum foil.
04 - Roast for 25 to 30 minutes until skins blister and show light charring.
05 - Transfer peppers to a bowl, cover with plastic wrap or a plate, and allow to steam for 10 minutes.
06 - Peel off and discard the skins from the peppers.
07 - Cut the roasted peppers into strips and place in a serving bowl; drizzle with olive oil and season with salt, pepper, and minced garlic if used, tossing gently to combine.
08 - Add chopped parsley and a splash of balsamic vinegar if desired. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- It feels like sharing a secret how these peppers turn tender and smoky with just a quick roast.
- The ease and versatility quickly made it a go-to side dish or salad topper.
02 -
- Skipping the steaming step makes peeling tricky and can lead to a tougher texture.
- Discovering that roasting different colored peppers together elevates both flavor and presentation was a complete game changer.
03 -
- Use parchment paper under the peppers to prevent sticking and for faster cleanup.
- The secret to perfect skin removal is covering the hot peppers right after roasting to trap steam.