Slow-roasted bell peppers for a delicious side dish

Ingredients for Slow-roasted bell peppers

• 5 peppers, halved, deseeded, and ribs removed

• 90 ml extra-virgin olive oil, divided, plus more for serving

• Juice of 1 lemon

• 15 g fig jam

• 15 ml white balsamic vinegar or white wine vinegar

• kosher salt (to taste)

• 30 g oregano leaves

How to make Slow-roasted bell peppers

1. Preheat the grill.  

2. Toss the peppers with 30 ml of oil on a rimmed baking tray to coat, then arrange them cut side down.  

3. Grill the peppers, rotating the baking tray halfway through, until the skins are blackened, about 12–14 minutes.  

4. Reduce the oven temperature to 90°C and continue to roast the peppers until they are very soft but not mushy, about 1 hour.  

5. Allow the peppers to cool slightly, then scrape off and discard the skins.  

6. Cut the peppers lengthwise into 1.5 cm-wide strips.  

7. In a medium bowl, whisk together the lemon juice, jam, vinegar, and 60 ml of oil.  

8. If the fig jam is very coarse, use a fork to mash it into smaller pieces, then season the dressing with salt.  

9. Mix the peppers into the dressing, taste, and adjust the seasoning with salt as needed.  

10. Toss the peppers to ensure they are well coated.  

11. Just before serving, mix in the oregano and drizzle generously with additional oil.  

12. The peppers (without oregano) can be prepared up to 2 days in advance. Cover and refrigerate until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.