Roasted Peppers
Ingredients
- 2 pcRed bell pepper (whole)
- 2 pcYellow bell pepper (whole)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 10 gFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Tender and fleshy pepper strips with a sweet, melt-in-the-mouth texture. The oven-charred skin leaves a subtle smoky aroma that balances perfectly with the bite of fresh garlic and the acidity of vinegar.
- 1
Place the whole peppers on a baking sheet under the oven broiler. Turn them regularly until the skin blisters and blackens on all sides.
- 2
Remove the peppers from the oven and immediately place them in a bag or a covered bowl. The steam will help the skin peel off easily.
- 3
Remove the skin, seeds, and white membranes. Slice the flesh into 2 cm wide strips. The flesh should be tender and peel away easily.
- 4
Arrange the strips in a dish. Drizzle with olive oil, add the minced garlic, vinegar, capers, and chopped parsley. Toss to ensure every piece is well coated.
Frequently asked questions
How do you get this dish right?
- Never rinse the peppers under water after cooking, or you'll wash away all the roasted flavor.
- Let them marinate for at least 2 hours in the fridge; the flesh will absorb the oil and become even silkier.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container, well covered with olive oil.
