These flavorful roasted peppers owe it almost all to garlic.
This recipe can serve as a stand-alone appetizer, or you can keep it refrigerated and just use a couple of roasted pepper strips to add a zest of flavor to sandwiches, wraps, omelettes and vegetable salads.
What to take
5 red bell peppers
½ chili pepper - cut into half
2 garlic cloves - sliced
3 tablespoons olive oil
1 ½ tablespoons vinegar
¼ teaspoon salt
Black pepper to taste
Optional - fresh Zaatar leaves or Oregano leaves (you could substitute either with about ½ a teaspoon of the dried spice version). The herbs are optional here, since they give a very distinct flavor to the peppers. You could leave them out and have a more neutral, and still delicious, version.
How to make
Heat the oven to 400℉ (that’s 200℃)
Place a baking sheet on a baking pan and brush with olive oil.
Cut each pepper in half, take out all the seeds and place on the pan, facing down (cheeky-side up - see "before" photo below).
Place the pan in the highest oven shelf - to keep it close to the upper heat source - we want to grill the peppers’ till their skin becomes slightly burnt and shriveled (see "after" photo below).
Grill for about 30 minutes and take out of the oven.
Here's the before and after photos of the oven stage:
When the peppers are still hot, put them in a plastic bag and tie the bag.
After 5 minutes open the bag and see the skin of the peppers starts to easily peel off. Use a knife to help the peeling go smoothly.
Cut the peeled peppers into strips.
In a bowl mix all the other ingredients and add the peppers.
Keep in a jar, refrigerated.
To your health!