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Capture the smoky goodness of charred bell peppers and preserve them in olive oil. Perfect for salads, sandwiches, or as a gourmet topping!
Type of Cuisine:
Mediaerranean
Prep Time: 5 minutes.
Cook Time: 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| A few green, red, yellow or orange bell peppers. | |
| Olive Oil. |
Preparation
1
Wash and dry the bell peppers, then place each in a foil tray for easy clean-up. Finally, rub olive oil all over to prevent burning.
2
Preheat your oven to the broil setting and place the vegetables on a tray about 7 inches from the broiler. They will likely char on one side within just 5 minutes. Once they have charred, rotate them so they are charred on the other side.
3
When they are finished, place them in a ziplock bag while they are still hot and seal the bag until they cool down for about 10 minutes. This will make the skin easy to peel—just use a fork!
4
While it's technically possible to leave the skin on, doing so will result in a burnt flavor. By peeling the skin, you can still achieve the desired smoky flavor without the bitterness of burnt skin. The skin is easy to peel, so it won't require much extra effort to remove before finishing the preparations.
5
After roasting the peppers, I prefer to cut off the tops, remove the seeds, and slice them into large strips. Then, I store them in a glass jar with olive oil for later use.