Char-Roasted Red Peppers

Char Roasted Red Peppers

Details

These fantastic peppers are cooked on a grill until they are lightly charred. They are then peeled and tossed with thinly sliced garlic and sherry vinegar. These delicious peppers can be served as a side dish or as an appetizer alongside some hummus.
  • Serves: 4 to 6
  • Active Time: 20 mins
  • Total Time: 40 mins
  • Views: 21,884
  • Success: 100%

Steps

Step 1: Preparing the Peppers

• 4 large red peppers
• sea salt, to taste
• olive oil, if needed

Method

Preheat the grill to high heat. Just before grilling, very lightly coat the peppers with olive oil.

Alternatively, the peppers can be roasted in 500°F (260°C) oven or cooked under the broiler. When cooking the oven, the oil is not necessarily needed, so feel free to omit, if desired.

Once the grill is hot, place the peppers onto the grill and close the lid. Let cook for a few minutes until the one side starts to char. Then rotate and continue to cook—with the lid closed. Keep turning and cooking until the peppers are charred all over. This should take around 15 to 20 minutes. Once done, remove and let sit, until cool enough to handle.

Note: When you remove the peppers from the grill, check to see if they feel quite firm. If so, place them into a bowl and cover them with plastic wrap to sweat. Not only will this continue to cook them, but it will also make them easier to peel.

At this point, you could jump ahead and make the vinaigrette.

Once the peppers have cooled, peel off the skin and remove the seeds and core. Slice or tear the peppers into approximately 1/2"- inch strips.

Place the peppers into a medium bowl. Season with a bit of sea salt and toss to combine.

Step 2: Preparing the Vinaigrette

• 2 cloves garlic, emincé
• 1 to 2 tbsp extra-virgin olive oil
• 2 tbsp quality vinegar*
• 1/4 tsp chili flakes

Method

In a small pot or fry pan, heat the oil, garlic and chili flakes. As soon as the garlic starts to brown, remove the pan from the heat. Off the heat, carefully add the vinegar—it will splatter a bit when it hits the hot oil, so be careful. Set aside to cool.

Note: Sherry vinegar works well for this recipe; however, white wine or champagne vinegar will also work.

Step 3: Finishing the Peppers

• finishing salt, such as Maldon sea salt
• freshly ground black pepper, to taste

Method

To finish the dish, mix together the peppers and vinaigrette and gently toss to combine. Taste for seasoning, adding a bit of finishing salt and/or freshly ground black pepper, if needed.

Chef's Notes

These peppers can be made a few days in advance and refrigerated. They are great on pizza, sandwiches, crackers or just as a side dish. They go particularly well with hummus and grilled pita or sangak bread.

5 Comments

  • Elizabeth D
    Elizabeth D
    I made this tonight, along with the Chicken Souvlaki and Tzatziki. All three dishes worked deliciously together. I used a generous amount of chile flakes as my husband and I like hot food, and it was nice and spicy. These peppers would be great in any recipe using roasted red peppers. Will definitely make again.
  • Laura C
    Laura C
    Any chance that you have ever frozen these peppers after being prepared? I am wondering if they will keep well. Than you for your help.
  • Ken R Rouxbe Staff
    Ken R
    Hi Laura- These will certainly freeze well. I'd pack them in smaller (1 cup) vs larger containers so they can thaw more easily. Enjoy them! ~Ken
  • Laura C
    Laura C
    Thank you Ken, we had a great crop of red peppers and I was struggling about how would it be best to prepare them and freeze them for a later use.
  • Rebecca S
    Rebecca S
    such a convenience to be able to freeze... I recommend small portions of course.. thank you!

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