These roasted pepper strips are so versatile. Make a batch and keep them in the fridge to serve as an appetizer with hummus. Or top off a slice of grilled bread with your favorite soft cheese and a pile of pepper strips.
You’ll start off by grilling the peppers until they are blackened all around. If you don’t have access to a grill, you can use a grill pan on the stovetop. Or place the peppers on a tray and roast in the oven at 500 degrees for about 30 minutes. No matter what process you use, stay close by and keep a watch on them as the peppers cook. They must be turned frequently.
When fully blackened, place the peppers in a glass or ceramic bowl and immediately cover tightly with plastic wrap to trap in the steam. After about 30 minutes, the peppers should be cool enough to handle. This part is messy but it goes well if you clean the peppers with your hands. Strip the skin off and discard it. Remove the seeds and add them to the discard pile. The peppers are then sliced into thin strips. Get that marinade prepared …the peppers are ready to take a dip.
The pepper strips will hang out in the flavorful marinade for at least an hour or up to three days. Of course, the longer they sit in the marinade, the more flavor they will have.
Allow the pepper strips to come to room temperature before serving. Can be offered as an addition to your antipasti tray or served along with your favorite hummus. Try grilling sliced baguette, spread a layer of fresh ricotta and top it off with a mound of these peppers. Yum. Another possibility …imagine adding these to your next burger or steak sandwich. I could go on forever…
marinated roasted pepper strips
Adapted from Fine Cooking
Sweet and tangy addition to your appetizer offerings.
- 3 medium bell peppers (1 red, 1 yellow & 1 orange)
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons chopped fresh parsley
- 1/4 teaspoon kosher salt
- freshly ground black pepper
Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Or roast the peppers in a 500°F oven until blackened all around. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle about 30 minutes.
Meanwhile, in a medium bowl, combine the balsamic vinegar, olive oil, the chopped thyme & parsley, salt, and about 5 grinds of pepper. Mix well.
Remove the pepper skins and seeds. Cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. Allow the pepper strips to return to room temperature before serving.