- 2 large red bell peppers
- 2 large yellow bell peppers
- 1 clove garlic
- sea salt (preferably Maldon)
- freshly ground black pepper
- 1 Tbs. fresh flat-leaf Italian parsley, minced
- 6 Tbs. extra-virgin olive oil
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Vegetables, Salad, Healthy, Can Be Prepared Ahead
Active Time: 30 minutes
Start to Finish: 2 hours
Preheat oven to 350°F.
Line a jelly roll pan with heavy duty aluminum foil. Place the peppers in the pan and bake in the oven, turning them over every so often, until they become completely soft, about an hour.
Remove from the oven, put the peppers in a bowl, and cover with plastic wrap. When the peppers have cooled enough to handle, peel them. Split in half lengthwise, and remove and discard the stems, seeds and ribs. Cut them into long, narrow strips.
Rub the inside of a shallow bowl or a platter with the garlic clove. Arrange the peppers in the bowl and season to taste with the salt and pepper. Sprinkle with the parsley and drizzle with the oil. Let stand at room temperature for a couple of hours before serving to allow the flavors to meld, then serve.
I make this a lot. You can increase the number of peppers, and then just increase all the other ingredients accordingly. You can use all of one color pepper, and also can add orange peppers to the mix. Just don't use green peppers.,P. The roasted peppers give off a lot of liquid, so when I am prepping them after roasting, I put them on paper towels, then blot with paper towels. If I am roasting the peppers a day or two ahead of time, I store them in layers of paper towels in the refrigerator.
I often roast extra peppers, and throw them in green salads, or use them in sandwiches.