Ingredients:

  • 4 large Red Bell Peppers
  • 1 Tbsp Olive Oil (Standard or Light, for coating)
  • 1/2 tsp Fine Sea Salt, divided
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 to 3 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 cloves Garlic, finely minced or thinly sliced
  • 1 tsp Fresh Thyme or Oregano leaves
  • 1/2 tsp Red Wine Vinegar (optional)

Instructions:

  1. Prep the Peppers: Preheat the broiler (grill element) to high. Line a sturdy baking tray with foil or parchment. Wash the peppers thoroughly.
  2. Coat Lightly: Drizzle the whole peppers lightly with 1 Tbsp of olive oil and season with salt and pepper. Place them onto the prepared baking sheet.
  3. Char the Skin: Place the tray under the broiler (about 4–6 inches from the heat source). Roast for 5–7 minutes until the skin is fully black and blistered on one side.
  4. Rotate and Repeat: Use tongs to turn the peppers, continuing to roast until all sides are completely blackened, shrivelled, and collapsed. This charring process should take 25–35 minutes total.
  5. Remove from Heat: Once fully charred, carefully remove the tray from the oven.
  6. Steam Immediately: Transfer the hot, charred peppers immediately into a large heatproof bowl and cover tightly with plastic wrap, or place them into a sturdy zip-top bag and seal.
  7. Rest and Steam: Let the peppers steam undisturbed for 15–20 minutes. This process traps heat and allows the residual steam to lift the charred skin away from the flesh.
  8. Peel: Once cool enough to handle, remove the peppers from the bowl. The skin should slip off easily. Discard the charred skin.
  9. Seed and Clean: Gently tear the peppers open and carefully remove the core, stem, and seeds. Do not rinse the peppers under water; wipe away any stray seeds with a dry paper towel to preserve the smoky flavour.
  10. Slice and Season: Lay the cleaned pepper pieces on a cutting board and slice them into strips (about 1/2 inch / 1 cm thick).
  11. Combine Marinade: In an airtight storage container, combine the Extra Virgin Olive Oil, minced garlic, thyme/oregano, and optional vinegar. Add a final pinch of salt.
  12. Marinate: Add the sliced roasted peppers to the marinade, ensuring they are fully coated. Seal the container and refrigerate for at least 1 hour, ideally overnight, to allow the flavours to marry. Serve at room temperature.