Roasted Peppers
Posted: | Categories: Recipes | Tags:add me to a bowl vegan
Roasted Peppers
Melissa Ben-Ishay
My mother-in-law makes these roasted peppers with spicy peppers. I’m a wuss, so I make it with bell peppers. If you like heat, make them spicy. Do what makes you happy. The only way to really know if its good is to taste, so remember to taste as you go and adjust the garlic/lemon juice/salt as needed. And don’t lose the juices when you’re cutting! That’s the flavor.
Ingredients
3 green bell peppers
3 orange bell peppers
4 garlic cloves, grated
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon white vinegar
Juice of ½ lemon
Black pepper
Directions
- Place the peppers on a sheet pan in the oven. Broil on high for about 20 minutes, turning every 5-10 minutes so all sides are evenly charred.
- Transfer the charred peppers to a large Pyrex (or other glass container with an airtight lid) and close. Let sit for 20 minutes (the residual heat will help the skin fall off easily).
- Open the container and pour any juices that have formed in a large mixing bowl.
- Using a cutting board with grooves to catch any other juices, use your hands to peel the charred skin off the peppers. Remove the stem, seeds, and ribs as well.
- Thinly slice the peppers and add them and the juices to the bowl.
- Stir in the grated garlic, salt, olive oil, vinegar, lemon juice, and black pepper. Taste and adjust seasonings as needed. Store in an airtight container in the fridge and use on everything—steak, in a pita, as a condiment, you name it.
