Roasted Red peppers

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This classic recipe for roasted red peppers transforms simple ingredients into a vibrant, flavourful dish through the magic of charring. By roasting the peppers over a high heat until the skins are blackened, you unlock a deep sweetness that pairs perfectly with the pungent garlic and fragrant fresh oregano. The process of steaming the peppers after grilling ensures the skins slip off easily, leaving behind succulent, tender strips that are infused with a delicate smoky aroma.

A versatile addition to your vegan repertoire, these marinated peppers work beautifully as part of a traditional tapas spread or served alongside crusty sourdough bread. They are also an excellent way to brighten up summer salads or add a punch of savoury flavour to a Mediterranean-style sandwich. Prepared with heart-healthy extra-virgin olive oil, this homemade staple is both nutritious and effortlessly elegant.

Ingredients for Roasted Red peppers

5 red peppers
2 small garlic cloves, very thinly sliced
2 cucharadas de aceite de oliva virgen extra
1/2 teaspoons balsamic vinegar
1 tablespoon finely chopped fresh oregano
3/4 teaspoons coarse sea salt (preferably Sicilian)
1/4 cucharaditas de pimienta negra

How to make Roasted Red peppers

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Lay peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.

Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.

Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.