Oven Roasted Peppers
These oven roasted peppers are charred under the broiler until blistered, then peeled and generously dressed with olive oil, vinegar, fresh basil, and garlic. An easy, impressive side that keeps in the fridge for up to 4 days.
Servings: 4
Ingredients
- 4-6 Peppers Any assortment you like, Italian frying peppers, bell peppers, banana peppers, etc.
- 3 tablespoons Olive Oil extra-virgin
- 1 tablespoon White Wine Vinegar or red wine vinegar
- small handful Fresh Basil
- 1 clove Garlic sliced super thin
- Salt
- Black Pepper freshly ground
Instructions
- Preheat your broiler to high and set the top rack about 4 to 5 inches from the heating element.
- Stem and seed the peppers, flatten them, and arrange skin side up in a single layer on a baking tray.
- Broil for 5 to 10 minutes, rotating the tray, until the peppers are black and blistered.
- Transfer to a large bowl, cover tightly, and let them steam for about 5 minutes.
- Peel off the skins and arrange the peppers on a plate or platter.
- Dress generously with olive oil, vinegar, basil, garlic, salt, and pepper.
- Serve right away or refrigerate in an airtight container.
Notes
- Broilers can vary a lot, so check the peppers often after the first 4 minutes or so.
- Store covered in the fridge for up to 4 days. Add fresh basil just before serving.
Did You Make This Recipe?
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