55 minutes
A smoky and savory dish of roasted bell peppers marinated in garlic, olive oil, and fresh herbs.
Bell Pepper, whole
each
Garlic Clove, pounded to a purée
each
tablespoons
teaspoons
Fresh Marjoram, chopped
teaspoons
Black Pepper, fresh-ground
to taste
to taste
1. Preheat the Oven
Preheat your oven to 450°F (232°C).
2. Prepare Bell Peppers
Wash and dry the bell peppers thoroughly. Place them on a rimmed baking sheet.
3. Roast Bell Peppers
Put the baking sheet with the peppers inside the oven. Roast them, turning every 5 minutes to ensure all sides are evenly blistered and blackened, for about 35 minutes.
4. Steam and Peel the Bell Peppers
If the skins are difficult to peel off, place the hot peppers in a covered container to steam for about 10 minutes. Allow the peppers to cool, then cut them open, scrape out the seeds, and peel off the charred skin. Tear the peeled peppers into strips.
5. Prepare Marinade
In a bowl, combine the garlic purée, olive oil, vinegar, and chopped fresh marjoram. Season with fresh-ground black pepper and salt to taste.
6. Marinate Bell Peppers
Add the pepper strips to the marinade, making sure they are well-coated. Let them marinate for at least an hour.
7. Serve
Serve the marinated bell peppers at room temperature or slightly warmed.
Use lemon juice and oregano in the marinade. Mix the peppers with feta cheese, cucumbers, and red onions for a Mediterranean salad or serve alongside grilled lamb.
Slice the charred peppers and use them in chicken, beef, or shrimp fajitas. Season with a blend of cumin, chili powder, and lime juice.
Add marinated artichokes, olives, and slices of salami or prosciutto to the marinated peppers. Serve with crusty bread or as part of a charcuterie board.
. Switch the vinegar to a high-quality balsamic reduction for a deeper, sweeter flavor. . Incorporate capers and chopped olives into the marinade. . Before serving, add shavings of Parmigiano-Reggiano and a sprinkle of crushed red pepper flakes.
. Replace the vinegar with lemon juice for a citrusy marinade. . Add sliced red onion to the peppers as they marinate. . Finish with crumbled feta cheese and a sprinkle of dried oregano.
Opt for firm, vibrant bell peppers with taut skins. This ensures freshness and a better char. Consider using a variety of colors for a visually appealing dish.
To achieve the perfect char, you can use a gas stove, broiler, grill, or even a cast-iron skillet. Ensure your peppers are dry to avoid steaming instead of charring. Rotate them frequently to achieve an even blistered exterior without burning.
The quality of your marinade ingredients is paramount. Use a high-quality extra virgin olive oil for the base, fresh garlic, and consider a mix of vinegars like balsamic for sweetness and red wine vinegar for tang. Fresh herbs like basil, parsley, or thyme add a vibrant note.
Once charred, immediately place the peppers in a bowl and cover it with plastic wrap or a lid. This step is crucial as it allows the peppers to steam, which makes peeling the charred skin off much easier.
Allow the peppers to marinate at room temperature for at least an hour before serving. This helps the peppers to absorb the flavors fully. However, if you plan to marinate longer, refrigerate them and then bring them back to room temperature before serving.
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