Red peppers roasted until blistered, peeled and dressed with garlic, olive oil, balsamic vinegar and basil; for antipasti, salads and sandwiches. Serves 4.
4piece
3tbsp
2clove
1tbsp
0.5tsp
1pinch
8g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 2clove | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 8g | — | — |
Turn the oven to 220 °C (200 °C fan).
Put the whole peppers on the baking tray.
Red pepper · 4 piece
Drizzle over 1 tablespoon of the olive oil and turn the peppers with the tongs to coat.
Extra-virgin olive oil · 1 tbsp
Using oven gloves, put the baking tray in the oven.
Roast for about 30 minutes, turning them once with the tongs halfway, until the skins are blistered and blackened in places and the peppers have collapsed.
Using oven gloves, take the baking tray out.
Cover the bowl with cling film.
Leave for 15 minutes, until cool enough to handle; the steam loosens the skins.
Take off the cling film, lift the peppers onto the chopping board and pull off the skins by hand.
Pull out the stalks and seeds and cut the flesh into thick strips.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Scatter the garlic over the peppers.
Drizzle over the rest of the olive oil.
Extra-virgin olive oil · 2 tbsp
Drizzle over the balsamic vinegar.
Balsamic vinegar · 1 tbspSprinkle over the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C (200 °C fan).⏱ 15 min |
| 2 | 4 piece | | Put the whole peppers on the baking tray.⏱ 10sResultRed pepper |
| 3 | 1 tbsp | | Drizzle over 1 tablespoon of the olive oil and turn the peppers with the tongs to coat.⏱ 20sResultOiled peppers |
| 4 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultOiled peppers |
| 5 | — | | Roast for about 30 minutes, turning them once with the tongs halfway, until the skins are blistered and blackened in places and the peppers have collapsed.⏱ 30 minResultBlistered peppers |
| 6 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBlistered peppers |
| 7 | Blistered peppersstep 6 | | Lift the peppers into the mixing bowl.⏱ 20sResultBlistered peppers |
| 8 | — | | Cover the bowl with cling film.⏱ 15sResultPeppers to steam |
| 9 | — | | Leave for 15 minutes, until cool enough to handle; the steam loosens the skins.⏱ 15 minResultSteamed peppers |
| 10 | — | | Take off the cling film, lift the peppers onto the chopping board and pull off the skins by hand.⏱ 3 minResultPeeled peppers |
| 11 | — | | Pull out the stalks and seeds and cut the flesh into thick strips.⏱ 2 minResultPepper strips |
| 12 | Pepper stripsstep 11 | | Lay them in the serving dish.⏱ 20sResultPepper strips |
| 13 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 14 | Garlicstep 13 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 15 | Peeled garlic clovesstep 14 | | Slice them very thinly.⏱ 40sResultThinly sliced garlic |
| 16 | Thinly sliced garlicstep 15 | | Scatter the garlic over the peppers.⏱ 10sResultPeppers with garlic |
| 17 | 2 tbsp | | Drizzle over the rest of the olive oil.⏱ 10sResultDressed peppers |
| 18 | 1 tbsp | | Drizzle over the balsamic vinegar.⏱ 10sResultPeppers with balsamic |
| 19 | 0.5 tsp | | Sprinkle over the salt.⏱ 5sResultSalted peppers |
| 20 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned peppers |
| Total Time | 56 min | ||
| Nutrient | Per serving |
|---|---|
| 142kcal | |
| 2g | |
| 10g | |
| 1g | |
| 11g | |
| 5g | |
| 2g | |
| 295mg |
Red peppers roasted until blistered, peeled and dressed with garlic, olive oil, balsamic vinegar and basil; for antipasti, salads and sandwiches. Serves 4.
What you’ll doYou will roast whole red peppers until blistered, steam them in a covered bowl, peel and slice them, then dress them with garlic, olive oil, balsamic vinegar and basil.
