Marinated Roasted Red Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 4 red bell peppers
  • 1-2 tablespoons balsamic vinegar
  • ¼ cup good olive oil
  • 1 garlic clove thinly sliced
  • ½-1 teaspoon Kosher salt
  • 10 grinds of black pepper
  • 1 teaspoon fresh herbs, chopped...Take your pick: basil, oregano, chives, thyme, parsley, rosemary (I used 1 teaspoon each of basil and parsley)
Instructions
There are a couple of ways that you can char your peppers:
FOR GAS STOVE TOP OR GRILL ROASTING
  1. The gas stove is the method that I used, but this also works with your grill. Turn the burner on and place peppers directly over the flame. Turn peppers as each side blisters and blackens until charred on all sides.
  2. Transfer charred peppers to a large sheet of aluminum foil, wrap them sealing tightly.
FOR OVEN ROASTING
  1. Turn the oven on to broil. Place the peppers on a foil lined baking sheet about 8 inches from the broiling element. Roast peppers for about 20 minutes, giving a quarter turn every 5 minutes until the peppers are completely charred. Remove them from the oven and carefully fold up the foil that you lined the baking sheet with wrapping the peppers and sealing them tightly to steam.
FOR ALL METHODS
  1. Allow peppers to steam approximately 10-15 minutes before opening packet. Let peppers cool to touch and begin removing the skin. I find it easiest to use a small spoon to remove the skin. Holding the pepper at the stem, gently scrape the charred skin pushing the spoon under the skin and scraping away from the stem. Continue until all of the skin is removed. If you still have bits of blackened skin on the pepper, gently rinse under water to remove. Pat dry. Remove stem and seeds. Slice the peppers to whatever size you like...I cut mine into eighths.
  2. At this point, you can either use the roasted peppers as is, or marinate them. If marinating, place oil, vinegar, salt, pepper, garlic slices and fresh herbs into a bowl and whisk to combine. Add pepper strips and turn to coat evenly. Place all into a sealed container and refrigerate for at least one hour to overnight.
Peppers can be stored in the refrigerator for up to 3 weeks.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2016/04/11/marinated-roasted-red-bell-peppers/