Roasted peppers are a versatile and flavorful addition to many dishes, offering a smoky, sweet, and slightly charred taste that enhances anything from salads and sandwiches to pasta and antipasto platters. Roasting brings out the natural sweetness of bell peppers, while the skin blisters and peels away, leaving a tender, succulent texture. Whether you’re using them as a side dish, topping, or ingredient in a recipe, roasted peppers are an easy and delicious way to add depth to your meals.
Ingredients:
- 4 large bell peppers (any color: red, yellow, or orange work best)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: fresh herbs (like thyme or parsley) or a drizzle of balsamic vinegar for garnish
Instructions:
- Preheat the oven to 450°F (230°C) or prepare an outdoor grill on high heat.
- Prepare the peppers: Wash the peppers thoroughly and pat them dry. If you prefer, you can cut the peppers into halves or quarters and remove the seeds and stems, or leave them whole for roasting.
- Roast the peppers:
- Oven method: Place the whole or halved peppers on a baking sheet lined with parchment paper. Drizzle olive oil over the peppers, turning to coat evenly. Roast in the preheated oven for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
- Grill method: Place the whole peppers directly on the grill, turning them with tongs every few minutes until the skin is evenly charred, about 10-15 minutes.
- Steam and peel: Once the peppers are charred, transfer them to a bowl and cover tightly with plastic wrap or place them in a sealed plastic bag. Let them steam for 10-15 minutes—this helps loosen the skin.
- Peel the peppers: After steaming, carefully peel away the charred skin. It should come off easily. You can use your fingers or a paper towel to rub off any remaining skin. Don’t worry if a little bit of char remains; it adds to the flavor.
- Season and serve: Slice the roasted peppers into strips or chunks, then season with salt, pepper, and olive oil. Garnish with fresh herbs or a drizzle of balsamic vinegar if desired.
Roasted peppers can be stored in an airtight container in the fridge for up to a week and are great for adding to sandwiches, salads, and various Mediterranean-inspired dishes.