Not sure why, but in my previous non-cooking life, I thought roasted peppers came from a magical already oiled and salted, pepper tree. This is not true, believe it, I had to. And, when I found out from a friend that roasting peppers required very little work, the browbeating task of slaving away to remodel crunchy to smooth and buttery turned into something simple.
This is the easiest way I’ve managed to roast and marinade peppers.
Step-by-step photo recipe below:
Cooking time: 1 hour and 15 minutes , 15 minutes prep, 45 minutes roasting, 20 minutes cooling
2 peppers (any colour you prefer)
1 tbsp pepper
1 tbsp salt
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper to taste
1 plastic bag
- Pre-heat oven to 170°C/350°F
- Drizzle extra virgin olive oil onto peppers, add salt and pepper, slather and cover the whole pepper until shiny.
- Put peppers into oven on the lower rack for 30 minutes without turning.
- After 30 minutes turn, raise oven temperature to 180°C/375°F and leave in for another 15-20 minutes. Check oven a few times to make sure your peppers don’t burn.
- Take out of the oven and let cool until you can handle them with your hands and put them in a plastic bag for 20 minutes
- Take peppers out of the bag and peel the skin off and de-seed.
- Cut into 3cm wide strips.
- Toss the cut peppers in the balsamic and then into the oil, add salt and pepper to taste.
- Take each strip out and place on a plate or serving dish to add to meal.
Add oil and then salt and pepper to peppers – easy.
Mix it up with your hands and then put it into the oven for 45 minutes, first 30 minutes at 170°C/350°F , then turn it up to 180°C/375°F for 15, turning only 1 time. Just check for burning and turn if one side gets too crispy.
The peppers are done when they are soft and shriveled, a lot of jokes can happen now. Let them cool, pepper juice is hot and burns bad, but only cool to touch, not completely cooled.
Once you can handle the peppers (they still need to be hot), put them in a plastic bag and let them sit for 20 minutes, this helps with getting the skin off and keeping the juices in the pepper.
After 20 minutes, take the peppers out of the bag and peel off the skin and de-seed them, I usually leave a few seeds in because it looks pretty and you can’t taste them, it’s up to you. Slice them into strips.
Set up your peppers next to the balsamic vinegar and extra virgin olive oil.
Toss them in the balsamic quickly.
Toss them in the olive oil and add salt and pepper to taste.
Take the peppers out of the olive oil and put them on a plate or on top of a salad or just eat them immediately, whatever makes you happy.
Drizzle the remaining oil back onto the peppers, but steer clear of putting that balsamic back on, the peppers get to vinegary.
It takes a while, but there’s very little work to it. And, wah lah, you’ve got yourself some roasted peppers.