Ingredients:

  • 4 Large Bell Peppers (red, yellow, orange)
  • 2 Tbsp (30 ml) Neutral Oil (Vegetable or Rapeseed)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 3 Tbsp (45 ml) High-Quality Extra Virgin Olive Oil (EVOO)
  • 2 Cloves Garlic, crushed or finely minced
  • 1 Tbsp (15 ml) Red Wine Vinegar, or Sherry Vinegar
  • A pinch of Dried Oregano (optional)

Instructions:

  1. Preheat the Oven: Preheat oven to 450°F (230°C). Line a baking tray with parchment paper.
  2. Prepare the Peppers: Wash the peppers thoroughly. Halve them lengthwise, then remove and discard the core, seeds, and any white membrane.
  3. Oil and Season: Place the halved peppers in a large bowl. Drizzle with the neutral oil, salt, and pepper. Toss well to ensure all surfaces are lightly coated.
  4. Arrange for Roasting: Place the pepper halves on the prepared baking tray, ensuring they are cut-side down (skin-side up). This is crucial for blistering the skin properly.
  5. Roast: Bake for 35 to 40 minutes, until the skins are completely blackened, shrivelled, and blistered, and the flesh underneath has softened.
  6. Transfer and Seal (Crucial!): Immediately transfer the hot, roasted peppers from the tray into a large bowl or sturdy paper bag. Cover the bowl tightly with cling film (plastic wrap) or seal the paper bag to trap the steam.
  7. Rest: Allow the peppers to steam and cool slightly for 15–20 minutes. This steaming process makes the peeling easy.
  8. Peel: Once cool enough to handle, gently pull or rub the blackened skin away from the flesh. Do not rinse the peppers under water, as this removes flavor.
  9. Slice and Reserve Juices: Slice the peeled peppers into thick strips (about 1 cm wide). Transfer the strips and any delicious juices released during peeling into a clean serving dish.
  10. Prepare the Dressing: In a small cup, whisk together the high-quality Extra Virgin Olive Oil, minced garlic, red wine vinegar, and oregano (if using).
  11. Dress and Marinate: Pour the dressing mixture over the pepper strips, ensuring they are thoroughly coated. Gently toss.
  12. Serve or Chill: Serve the roasted peppers warm, or cover and chill for an hour or two in the refrigerator, allowing the flavors to fully develop.