Roasted Bell Peppers
Serves 4
5 mins prep
25 mins cook
30 mins total
These Roasted Bell Peppers are perfect as a side dish, in sandwiches or wraps or on top of a salad. When it’s pepper season, we love to roast hundreds of peppers and store them in the freezer to have ready for side dishes like this one.
Wash and dry the peppers. Place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side. Mine took about 20-25 minutes but it will depend so keep an eye on them.
Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes which will help with the peeling.
After they have steamed for 15 minutes and cooled down you can begin to peel them. I like having a bowl with water on the side so I can clean my fingers each time I peel a pepper. Never rinse the peppers under water because you will remove all of that good flavour so please be patient when peeling them and clean your fingers in water to prevent sticking if needed. I don’t typically remove the stem and seeds but you are more than welcome to.
Place all the peeled peppers in a bowl with the olive oil, garlic, salt, dill, and white wine vinegar. Give them a gentle toss and enjoy right away or cover them and refrigerate as they get better the longer they sit.
These will last you in the fridge for days.
