Hildy's Roasted Peppers
Sweet green peppers and a ripe tomato are roasted until tender and smoky, then peeled and sliced. A simple dressing of olive oil, garlic, and salt enhances the vegetables' natural flavor, creating a versatile dish perfect for an appetizer or side.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 147 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsgreen bell pepper, whole
- 1 pcstomato, large, whole
- 3 tbspextra virgin olive oil
- 1 tspgarlic powder
- 0.75 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
bowl · baking sheet · oven · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 230°C (450°F).
About 5 min
Cook’s note: Position an oven rack in the upper third of the oven for better charring.
- 2
Place the whole green bell peppers and tomato on a foil-lined baking sheet.
About 1 min
Cook’s note: Lining the sheet with foil will make cleanup much easier.
- 3
Roast for 20-25 minutes, turning the vegetables once halfway through, until the skins are blistered and blackened in spots.
About 25 min
Cook’s note: Don't be afraid of the black spots; this charring adds a delicious smoky flavor.
- 4
Carefully transfer the hot vegetables to a heatproof bowl and cover tightly with a plate or plastic wrap to let them steam for 15 minutes.
About 15 min
Cook’s note: This steaming step is crucial as it loosens the skins, making them very easy to peel.
- 5
Once cool enough to handle, use your fingers to peel the skins off the peppers and tomato.
About 5 min
Cook’s note: If some skin is stubborn, gently scrape it off with the back of a knife, but avoid rinsing the vegetables as this washes away flavor.
- 6
Cut the peppers open, remove and discard the stems, seeds, and white membranes, then slice the flesh into thin strips.
About 5 min
- 7
Core the tomato, discard the seeds if you prefer, and slice it into strips.
About 2 min
- 8
Place the pepper and tomato strips in a serving bowl.
About 1 min
- 9
Season the vegetables with garlic powder, salt, and black pepper.
About 1 min
- 10
Drizzle with the extra virgin olive oil and toss gently to combine.
About 1 min
- 11
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
About 30 min
Cook’s note: This dish tastes even better the next day.
Per serving
Nutrition
- Calories
- 146.5kcal
- Protein
- 2.3g
- Carbs
- 13g
- Fat
- 10.6g
- Fibre
- 3.7g
- Sugar
- 8.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container in the refrigerator.
This dish is best served chilled or at room temperature.
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