Roasted Red Peppers in Under 10 Minutes (Broiler Method)
These roasted red peppers are charred under the broiler in under 10 minutes, then peeled and dressed in extra virgin olive oil, thinly sliced garlic and kosher salt. Sweet, smoky and silky, they are the Italian antipasto staple that beats anything from a jar - and they get better every day in the fridge.
Servings: 6 servings
Calories: 139kcal
Equipment
- Aluminum foil
Ingredients
- 6 red bell peppers
- 3 cloves garlic thinly sliced
- ⅓ cup extra virgin olive oil
- ½ teaspoon kosher salt
Instructions
- Prep the oven & peppers. Position an oven rack in the highest position and preheat the broiler to high while you prep the peppers. Cut the peppers in thirds and remove the seeds and ribs (aka the white parts inside the peppers). Arrange them skin side up on a foil-lined rimmed sheet pan, pressing each half flat and making sure none of them overlap.
- Char. Broil for 8 to 10 minutes, until the skins are blistered and blackened. Watch closely - broilers vary.
- Tent. Using a new sheet of foil, tent the sheet pan tightly with foil, or transfer the peppers to a bowl and cover with a plate or lid. Steam for 20 to 30 minutes, until cool enough to handle.
- Peel. Remove and discard the skins. Do not rinse the peppers!
- Serve or store. Place the peppers whole, sliced into wide strips, and combine with the sliced garlic, olive oil, and kosher salt, along with any juices from the pan. Rest at least 15 minutes at room temperature before serving. Keep in the fridge for 5-7 days.
Notes
Storing
Pack the peppers into a clean glass jar and pour in enough olive oil to cover them completely. Sealed and refrigerated, they keep for up to two weeks. Without the oil covering them, plan on five to seven days. The oil will cloud and solidify in the cold - that is normal, and it loosens up in about ten minutes on the counter. Once you've finished the peppers, use the infused oil over pastas, in salad dressings, or simply as a dipping oil - it's so good!Making ahead
These are genuinely better made in advance. Roast, peel, and dress them up to three days before you need them and keep them refrigerated. Pull the jar out thirty minutes before serving so the oil comes back to liquid and the flavors wake up.Nutrition
Serving: 1serving | Calories: 139kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 199mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 153mg | Calcium: 11mg | Iron: 1mg
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