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Fancy Roasted Peppers

  • Author: Elana Iaciofano


I love roasting peppers, but its what you do with these guys after the roasting that makes them so special. My favorite way to eat them is atop some nuggets of fresh Italian bread. But, they would be fabulous served on a charcuterie board or aside your favorite lunch or dinner meal.


A red pepper (or two or three….this recipe is for 4-5 large peppers)

A plastic Ziploc bag or paper bag

Garlic powder (amount up to you)

Black Pepper (amount up to you)

Sea Salt (amount up to you)

Balsamic Vinegar (a lot)

Olive oil (a lot)


Heat up your oven to 500 degrees.

Rinse your peppers under water, and dry it off. Rub it with a thin coating of olive oil and place it on a cookie sheet on the top most rack of your oven.

Bake. Until black char marks start to appear on the outside and skin gets all wrinkly. This could take about 10 minutes. Or so. You be the judge.

Put the wrinkly, charred veggies in a Ziploc or paper bag. The steam from the peppers will cause them to wilt. After about 10-15 minutes in the bag, you can get brave and open it up. They should be cool enough to pluck off the green stem and peel off the skin.

Then slice them up into thin strips and discard the seeds, skin and stem.

Place these strips into a large bowl. Douse them with olive oil (maybe 1/4 cup), sprinkle with sea salt (maybe 1 teaspoon) and black pepper (1/4 teaspoon) and garlic powder (1/2 teaspoon).

Then drizzle with balsamic vinegar. How much? I wish I could tell you. Let’s say 1/8 of a cup to start.

Take a stirring implement and mix it all up. Then repeat the seasoning process. That’s right, DO IT AGAIN!

Now what? Let these peppers rest. Let  them think about what they’ve just been through. They need to regroup and so do you. So put them to the side. For a few hours, for the day…they only get better with time – just like you.

In the meantime, go get some bread. Buy two loaves. Or just polish up your fork as you might as well dig right into the pepper bowl. Do it. I won’t tell.