Grilled Peppers in Olive Oil

Tender, meaty pepper strips charred over fire. Extra virgin olive oil coats the vegetables while fresh garlic slowly infuses into the juices.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 208
• Protein: 2 g
• Carbs: 13 g
• Fat: 15 g

Ingredients

• 3 piece Red bell pepper ( whole )
• 3 piece Yellow bell pepper ( whole )
• 2 piece Garlic ( finely minced )
• 60 ml Extra virgin olive oil
• 1 tbsp Lime juice
• 1 pinch Gray sea salt

Instructions

1. Char the skin

   Place whole peppers under the oven grill at maximum heat. Turn them regularly until the skin is uniformly black and blistered.

2. Steam the peppers

   Remove the peppers and immediately place them in a bowl covered with plastic wrap or a plate. The steam will loosen the skin from the flesh.

3. Peel and seed

   Remove the charred skin with your fingers. Open the peppers to remove the seeds and white membranes. Do not rinse the flesh under water to preserve the smoky flavor.

4. Marinate

   Cut into wide strips. Arrange them in a dish, sprinkle with minced garlic and salt. Drizzle with olive oil and lime juice until the preparation is glossy.

Chef's tips

• Never wash the peppers after grilling them, you would rinse away all the smoky flavor brought by the charred skin.
• Prepare them a day in advance; they are better after a night of resting when the garlic has fully infused into the oil.

Storage

Store in an airtight glass jar in the refrigerator for up to 5 days. Ensure the peppers are fully submerged in oil.