A simple yet flavorful dish made by roasting red bell peppers, enhanced with garlic and olive oil.
Ingredients
- red bell peppers: 4 piece (seeded and cut in half)
- extra-virgin olive oil: 0.25 cup
- garlic: 3 clove (minced)
- Salt: 1 tsp
- Freshly ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
-
Arrange the peppers cut-side down in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, or until wilted and charred. Let cool for a few minutes.
-
Rinse each pepper under cold water and, using your fingers, peel off the skin. Transfer the peeled peppers to a cutting board and cut into thin slices.
-
Place the peppers in a glass jar with a lid or in an airtight container. Add the olive oil and garlic, season with salt and pepper, and toss to combine.
