Roasted Peppers

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 187
• Protein: 2 g
• Carbs: 9 g
• Fat: 15 g

Ingredients

• 2 piece Red bell pepper ( whole )
• 2 piece Yellow bell pepper ( whole )
• 2 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Char the skin

   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. Sweat

   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. Peel and slice

   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. Marinate

   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.

Chef's tips

• 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.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container, well covered with olive oil.