Roasted Peppers
Ingredients
- 4 pcRed bell pepper (whole)
- 2 pcYellow bell pepper (whole)
- 3 pcGarlic (thinly sliced)
- 100 mlExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 to 5 days in the refrigerator in an airtight jar, fully submerged in oil.
