Description
Roasting peppers is a delicious and simple way to preserve the Summer harvest. Smoky, charred peppers are peeled then dressed in a mouth-watering vinaigrette.
Ingredients
Scale
- 1 pound of peppers
- 6 scallions (optional)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 3 tablespoons parsley, chopped
- a dash of salt
Instructions
- Arrange peppers and scallions on a baking sheet.
- Place under a broiler until the peppers blacken and blister. Turn to blacken and blister both sides.
- Remove from oven.
- Transfer peppers to a bowl and cover for 10 minutes.
- Peel off blackened skins.
- Use a spoon to scrape out seeds and pulp.
- Arrange on a platter.
- Whisk together 3 parts olive oil to 1 part vinegar, 1 clove garlic, a pinch of salt and 3 tablespoons of finely chopped parsley.
- Pour the vinaigrette over the peppers and scallions.
Notes
- Broil peppers until the skins blacken
- If you don't have an oven with a broiler, you can also dry roast peppers in a hot cast-iron skillet until the skins are burnt black.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: broiling
- Cuisine: American
Keywords: roasted peppers, keto, low-carb, vegetable, vegan, vegetarian, gluten-free, low glycemic, snack, appetizer