Marinated Roasted Bell Peppers
Ingredients:
- Roasted Bell Peppers. Orange, yellow and/or red.
- Garlic. Combines perfectly with bell peppers.
- Parsley. Italian flat-leaf has so much flavor.
- Olive oil. If possible, use extra virgin.
- Salt and Pepper. To taste.
Preparation Time
15 mins
Cooking Time
10-15 min
Servings
4
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Wash and dry your peppers. Place them on their sides on a rimmed baking sheet. Roast in the upper third of oven heated to 400°F (200°C) until the skin is completely charred and the flesh is soft (alternatively, you can use the barbecue, grill pan or air fryer). Make sure you turn the peppers, allowing all sides to get black and blistered. Notice how the peppers will also collapse in on themselves. This can take about 1 hour. Warning: the scent of roasting peppers is intoxicating!
While the peppers are roasting, prep the ingredients for the marinade. You need 2 cloves of minced garlic and ¼ cup of chopped Italian flat-leaf parsley.
Once the peppers are done, carefully transfer to a heatproof bowl and cover with a bowl cover. Allow cooling for about 30 minutes.
When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips.
This can get a little messy but please, promise me you will not run the pepper under water to speed up the process. You will thank me later.
Place in the bowl, along with any juices which have escaped the peppers and add the garlic, parsley and 3 tablespoons of olive oil. Add salt and pepper to taste.