01 of 06
Here's What You'll Need to Make Roasted Peppers in Oil
- 4 red peppers, washed and dried
- 1/2 cup sunflower or olive oil
- 2 tablespoons vinegar or more to taste
- 4 finely chopped garlic cloves
- Salt and black pepper to taste
This recipe makes 4 servings.Continue to 2 of 6 below.
02 of 06
Roast by broiling, grilling or baking in the oven
Peppers can be roasted by baking, broiling or grilling. If baking, heat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place peppers on pan and bake, turning occasionally until all sides are blistered and slightly blackened.
If broiling, turn the oven to broil and follow the directions for baking, above. If grilling, set the heat at medium-high. Place the peppers directly on greased grates and continue cooking as for baking.Continue to 3 of 6 below.
03 of 06
Steam the peppers
Place roasted peppers in a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes or until cool enough to handle. This steaming period will help the skins slip off more easily.Continue to 4 of 6 below.
04 of 06
Remove the stems, skins, seeds and membranes
When the peppers are cool enough to handle, remove the stems, skins, seeds and membranes. The peppers can be left in large pieces or cut into strips, although large pieces are more traditional. Transfer to a serving bowl.Continue to 5 of 6 below.
05 of 06
Dress the peppers
Add garlic, oil, vinegar and liberal amounts of salt and pepper to roasted peppers. Toss until well coated. Allow peppers to marinate at room temperature for 30 minutes. Then serve or refrigerate.Continue to 6 of 6 below.
06 of 06
Roasted peppers in oil have cross-cultural appeal
Not all Eastern Europeans count roasted peppers in oil as part of their culinary repertoire. But, certainly, Serbians, Croatians, Bulgarians, and others enjoy them immensely. Sunflower oil is traditional since olives aren't indigenous to this region. But I think the dish is delightful either way.