Roasted Peppers

Peppers with melting flesh and an intensely sweet taste from roasting. The blackened skin peels off in one motion, revealing a silky texture soaking in garlicky, smoky olive oil.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 308
• Protein: 3 g
• Carbs: 14 g
• Fat: 25 g

Ingredients

• 4 piece Red bell pepper ( whole )
• 2 piece Yellow bell pepper ( whole )
• 3 piece Garlic ( thinly sliced )
• 100 ml Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Roasting the peppers

   Preheat the oven to 220°C. Place whole peppers on a tray. Roast until the skin blisters, browns, and starts to pull away. Turn them halfway through for even coloring.

2. Steaming the peppers

   Immediately out of the oven, place the peppers in a bowl covered with film or a sealed bag. The steam will naturally loosen the skin while the flesh finishes softening.

3. Peeling and prepping

   Remove the skin, stems, and seeds. Do not rinse the peppers under water or you'll wash away the flavor. Slice the flesh into wide, regular strips.

4. Seasoning and marinating

   Arrange the strips in a dish. Thinly slice the garlic. Drizzle generously with olive oil and vinegar, add garlic, salt, and smoked paprika. The oil should coat every piece.

Chef's tips

• Collect the juice released by the peppers during peeling and strain it into the marinade; that's where the sugar is concentrated.
• Never wash the peppers after cooking, or you will lose all the smoky flavor from the grill.

Storage

Keeps for 4 to 5 days in the refrigerator in an airtight jar, fully submerged in oil.