Unlock the incredible, smoky sweetness of bell peppers with this stunningly simple recipe! Roasting transforms humble peppers into tender, jewel-toned strips bursting with flavor. Dressed in a bright, tangy vinaigrette, this dish is an effortlessly chic addition to any antipasto platter, a beautiful side dish, or a light and healthy first course. It’s proof that the most elegant dishes are often the easiest to make.
Ingredients
• 4 large bell peppers, a mix of red and green
• 1 tablespoon / 15 ml extra virgin olive oil
• 1 teaspoon / 5 ml white wine vinegar
• 1 teaspoon / 5 ml fresh lemon juice
• ½ teaspoon / 2.5 g sea salt, or to taste
• ¼ teaspoon / 0.5 g fresh-ground black pepper, or to taste
Instructions
1. Position an oven rack about 6 inches from the broiler and preheat the broiler to high. Place the whole peppers on a baking sheet and broil, turning them every 3-4 minutes with tongs, until the skin is blackened and blistered on all sides.
2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let the peppers steam for 10-15 minutes. This crucial step makes the skins incredibly easy to peel off.
3. Once cool enough to handle, use your fingers to peel away the charred, papery skin. Cut the peppers open, remove the stems, seeds, and white ribs. Slice the tender pepper flesh into strips about ½-inch wide.
4. Place the pepper strips in a serving bowl. Drizzle with the olive oil, white wine vinegar, and lemon juice. Season with salt and pepper, then toss gently to coat everything evenly. For the best flavor, allow the peppers to marinate and chill in the refrigerator for at least 30 minutes before serving.
Nutritional Information
• Nutritional Highlights
• Exceptionally rich in Vitamin C and Vitamin A.
• Naturally low in calories and fat-free.
• A great source of antioxidants and dietary fiber.
• Vegan, gluten-free, and dairy-free.
Pro Tips
• For a pop of flavor, add a thinly sliced clove of garlic or a tablespoon of capers to the finished dish.
• Fresh herbs are a fantastic addition. Stir in some chopped fresh basil or flat-leaf parsley just before serving.
• Make a double batch! These roasted peppers keep beautifully in an airtight container in the refrigerator for up to 5 days, and their flavor only improves over time.
• No broiler? You can also char the peppers directly over a gas flame on your stovetop or on a hot grill for an even smokier flavor.
FAQ
Q: How can I add protein to make this a complete vegetarian meal
A: To transform these roasted peppers into a more substantial main course, toss them with a can of rinsed chickpeas or white beans. For a non-vegan option, crumbled feta or goat cheese is a delicious addition. You can also serve them over a bed of quinoa or alongside grilled halloumi for a satisfying, protein-rich meal.
Q: What are some other vegetarian ways to serve these roasted peppers
A: These peppers are incredibly versatile in a vegetarian diet. Stuff them into a sandwich with hummus and arugula, toss them with your favorite pasta and pesto, use them as a vibrant topping for bruschetta, or add them to a grain bowl with brown rice and other roasted vegetables for a quick and healthy lunch.
Q: Can I meal prep these roasted peppers for the week
A: Absolutely! This recipe is perfect for vegetarian meal prep. The peppers keep beautifully in an airtight container in the refrigerator for up to 5 days. Their flavor deepens as they marinate, making them a fantastic, ready-to-eat component to add instant flavor to salads, wraps, and bowls throughout the week.
