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Servings: 4 Prep time: 30minutes
Marinated Roasted Peppers
Roasting peppers can seem a fiddly thing to do, but the results are worth it. Removing the skins makes them easier to digest and the flesh sweeter. You can eat them like this even if you are on chemo. Another plus is that made this way, they will keep in the fridge for up to a week.
1. Set the whole peppers directly on the racks of a gas burner with the flame on medium-high. Using tongs, rotate the peppers frequently until they are evenly charred and the skin has cracked in places.
2. Transfer to a bowl and cover. Let sit at room temperature for about 30 minutes or longer. Peel with fingers and deseed. Run under water to remove any excess char.
3. In a bowl mix the roasted peppers with olive oil, vinegar, thyme, garlic and salt. Let marinate in the refrigerator for at least four hours.
Ann’s Tips and Tricks
I find the best way to remove the skins is to pop the peppers into either a brown paper bag or plastic shopping bag and depending on which I’m using, either fold or tie the top shut. Doing this allows the peppers to steam, which pushes the skin away from the flesh making them 100% easier to peel. If you don’t have one on hand, then put them in a bowl as directed in step 2.