How To Roast Peppers
Today I’ll show you how to roast bell peppers the way I like them best: marinated in garlic, olive oil, balsamic vinegar and fresh mint. A stunning appetizer to make in advance! Remember to take the jar out of the fridge in time. The olive oil tends to solidify after some time when chilled.
Love roasted vegetables? Then also check out my Spanish escalivada!
- 3 bell peppers
- 1 garlic clove chopped
- a handful fresh mint
- olive oil
- balsamic vinegar
Rinse the bell peppers and dry. Put them on an oven rack. Roast the peppers in a preheated oven at 392°F (200°C) for 1 hour until they are black and soft.
- Remove them from the oven and then put them in an airtight bag.
- Let them rest in the bag for an hour until cold. Then carefully tear the peppers apart. Remove the burnt skins and white pips inside. Gently put the soft bell pepper flesh on a plate. Clean all 3 peppers like this.
In a glass jar add a sprinkle of the chopped garlic, some fresh mint leaves, a splash of olive oil and some drops of balsamic vinegar. Season with a little pepper and salt. Put a layer of soft bell pepper flesh on top. Sprinkle again with some garlic, mint, olive oil and balsamic vinegar. Season with pepper and salt.
Layer the rest of the bell peppers alternately. Finish with some garlic, mint, olive oil and balsamic vinegar. Season with pepper and salt. Put the jar of roasted bell peppers in the fridge to chill for 30 minutes. Serve cold.