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Roasted Peppers

Recipe information

  • Yield

    makes 1 to 1 1/2 cups

Ingredients

2 red bell peppers
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
8 basil leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preparation

  1. Char the peppers over an open flame (on the stove or a grill) until the skin is black but not brittle. Make sure to use as high a heat as possible. The skin should char without the peppers cooking for too long. Transfer the peppers to a bowl and cover with plastic wrap. The steam will help to loosen the skin. Once they are slightly cool, remove all the skin, seeds, and stems. The skin should come off easily. (Do not submerge the peppers in water as this would wash away the flavor. A little of the charred skin left on them is fine.) Slice the peppers lengthwise into strips about 1/4 inch wide. In a bowl, mix the peppers with the garlic, rosemary, basil, and oil. Season well with salt and pepper. Use immediately or refrigerate for up to 1 week.

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TagsCondimentBell PepperVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastCookbooks
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