ROASTED PEPPERS
Vegetables
Intermediate

ROASTED PEPPERS

Whole red peppers roasted, peeled, and dressed with garlic, parsley, chili, and olive oil.

"Charred, silky, and garlicky — the perfect Italian side that steals the show." - Alexia

45 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 8 Red Peppers
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Chopped Parsley
  • 4 cloves Garlic (thinly sliced)
  • Cracked Black Pepper (to taste)
  • Sea Salt (to taste)
  • Red Chili Flakes (to taste)

Instructions

1

Prep the Peppers

Wash the red peppers and place them whole on a parchment-lined cookie sheet.

2

Roast the Peppers

Drizzle the peppers with olive oil and rub it all around. Roast in a preheated 400°F oven for 30–35 minutes until the skin is charred.

3

Steam and Peel

Place the hot roasted peppers into a ziplock bag to steam. Once cool, peel off the skin, then remove the stem and seeds.

4

Season and Serve

Add the peeled peppers to a dish. Season with sea salt, cracked black pepper, and red chili flakes. Add the sliced garlic, chopped parsley, and remaining olive oil. Toss and enjoy!