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Roasted Red Peppers with Garlic and Olive Oil





Yields
Makes 6 to 8 servings



Total Time
1 hr 30 mins

Roasting intensifies the flavors of vegetables, and red peppers are no exception. You can roast these peppers in the oven or on the grill. However you roast them, just make sure they are cooked until softened but not too charred. You can prepare these peppers through step 2 up to 1 day ahead; cover and chill. Let come to room temperature before serving and drain off excess liquid. Be sure to use very fresh garlic; old garlic will taste bitter and strong.

Roasted Red Peppers with Garlic and Olive Oil




Rachel Weill
 8 red bell peppers
 2 cloves garlic, minced
 1 teaspoon kosher or sea salt
 4 tablespoons extra-virgin olive oil
Step 1
1

Preheat oven to 400°. Put peppers in a large baking pan and bake until soft when pressed, 40 to 50 minutes. Let cool 10 to 20 minutes to loosen skin.

Step 2
2

Meanwhile, with a mortar and pestle, mash garlic with salt into a paste (or mash garlic with salt with the flat side of a chef's knife, then put into a small bowl). Stir in olive oil to blend.

Step 3
3

Peel, stem, and seed peppers and cut lengthwise into 3/4-inch-wide strips. Arrange peppers on a platter and drizzle with garlic oil, scraping it out of the mortar or bowl to get all the garlic. Serve warm or at room temperature.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories81
% Daily Value *
Total Fat 7.2g10%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 246mg11%
Total Carbohydrate 5g2%

Dietary Fiber 1.2g5%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.