Roasted Red Peppers

🧂 Ingredients

• 4 large red bell peppers

  you can roast most
• ½ cup olive oil

  for dressing
• 2 tablespoons red or white wine vinegar
• 2-3 cloves garlic

  minced or grated
• ½ teaspoon salt

Instructions

• 1 Preheat oven to 450°F (235°C).
• 2 Cut bell peppers in half, remove seeds and cores.
• 3 Line a baking tray with parchment paper and place peppers skin-side up, not
  overlapping.
• 4 Roast for 20 minutes until charred. Turn off the oven and leave the peppers
  inside for 10 minutes to steam.
• 5 Once cool, peel off the skins.
• 6 Store roasted peppers as-is or in a container with olive oil or the pickling
  garlic dressing.
• 7 To make the dressing: whisk together olive oil, vinegar, garlic, and salt, then
  pour over the peppers.

Nutrition Info