Here’s how to roast peppers at home the right way! And when I make these myself, I love to let the roasted peppers chill and rest in a fresh and easy homemade minty olive oil marinade. It is absolutely delicious…
What a stunning cold starter this is to make in advance!
I had absolutely no idea how to roast peppers.
Where to start?
Even though roasted peppers are so highly delicious, I still pushed the idea of making them at home away for quite a while. Up until just a few months ago that is.
We were in Italy.
And whenever we visit Italy we always love to order a plate of antipasto. Are you familiar with that word? Antipasto is what they call the first course of an Italian meal. And it can contain a lot of different ingredients. Or a mix of them.
In an antipasto you can find for instance cold cuts, cheese, cured meat, olives and anchovies. And then also a bunch of vegetables such as artichokes sun dried or fresh tomatoes and very often roasted cold vegetables in a vinegar and olive oil dressing.
Just like these smokey sweet roasted peppers below.
And what a treat it is!
So I started experimenting at home charring quite a few pounds of bell peppers (making a mess of my oven as well) before getting it right.
Could it be so simple?
How To Roast Peppers
Today I want to show you how to roast bell peppers.
And in 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.
Do you love roasted vegetables?
Then also check out my Spanish escalivada!
How To Roast Peppers Recipe
How To Roast Peppers: roasted peppers in a minty olive oil marinade, absolutely delicious... A stunning cold starter to make in advance!
- 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.