Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil
- Yield 3 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 1 hour 20 minutes
Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil sits in the Snacks section of Regbie. The card serves 3 servings. Plan on 1 hour 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 3 servings
- 3 red bell peppers
- Diamond Crystal kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- Aged balsamic vinegar
Method
Crank a burner on your gas range to high and throw your peppers directly on the stovetop. Char them all over and rotate every so often with tongs.
Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap. Do this for at least an hour so they steam and the sink is straightforward to remove.
The skins should come off easily when you rub them. Cut off the top and remove all the seeds and cut out the inner ribs since they get kind of slimy. Cut up the bell peppers and toss them in a bowl with some salt, pepper, extra virgin olive oil, and aged balsamic to taste.
Kitchen notes
- The peppers should keep in your fridge for almost a week.
