Roasted Sweet Peppers with Garlic in Olive Oil

The smoky, sweet taste of the roasted sweet peppers combines with garlic and olive oil, in this flavorful roasted bell pepper confit. Perfect to dress up any dish, even as scrambled eggs. It's versatile, easy to make, and completely vegan.

Why I ❤️ it • Recipe • Ingredients • Preparation

Roasted red bell peppers with garlic in olive oil.

Why I ❤️ it

A long time ago I came up with this very tasty roasted red pepper with garlic and olive oil which I use it to dress up otherwise unimpressive dishes. It is cooked in a way that maximizes its taste, and made into a preserve of sorts (the French may call it a "confit").

With this method of cooking, roasted peppers turn into a much milder version of themselves and will dress up whatever dish you use it for with an abundance of flavor. This delicious, comforting and healthy confit is one of my favorite bell peppers recipe.

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Utensils and tools

• Baking tray with parchment paper or silicon liner, or
• Large skillet, or
• Grill

Ingredients

• 4 red bell peppers
• 2 tablespoons of vegetable oil to grease grill or skillet
• 1 cup of olive oil
• 1 head of garlic, (yes, one entire head, about 8 large garlic cloves), peeled and sliced
• 4 tablespoons of rice vinegar
• 1 teaspoon of  salt
• 1 teaspoon of black pepper (freshly-cracked, or ground)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Cut the peppers

Cut the peppers in half lengthwise (through the stem). 

Step 2: Cook the peppers

Cook the peppers in one of these ways:

Oven method: Place the peppers skin-side-up on a baking sheet lined with parchment paper or silicone mat. Place under the broiler and cook until the skin is charred. Remove from the oven.

Grill method: Grease the  grill with vegetable oil, and roast the peppers with the skin facing the flame until the skin is charred. Remove from the grill.

Stovetop method: Grease a large cast iron skillet with vegetable oil, and heat over medium-high heat on the stove. Cook the peppers, rotating with tongs until all the skin has charred a bit.

Step 3: Peel the peppers

Immediately after removing from the heat, place in an airtight container or heat-safe plastic bag and let it come to room temperature.

Remove the charred skin, if needed do so under running water, or submerge in a bowl with cold water.

Step 4: Cook

Clean the peppers of seeds and the white parts inside. Slice the peppers into thin strips.

Heat the olive oil over very low heat in a skillet. Add the garlic and cook for 15 minutes (make sure it does not burn). Add the peppers and cook for another 15 minutes, by then the peppers and garlic should be tender. Remove from the heat and cool to room temperature. Stir in vinegar, salt and black pepper.

Step 5: Serving

This recipe yields 2 cups total.

If you will not serve it immediately, pour into a jar with a tight-fitting lid and save in the fridge for up to week. Always serve at room temperature.

Variations

You can add other things to this preserve, some of my favorite ones are diced feta cheese.

If you like to add more flavors, try a few herbs, my favorite are few oregano leaves, some fresh basil leaves or some sprigs of rosemary.

Using lemon juice instead of vinegar, it goes great with fish.

Top tips

If you have some leftovers, you can blend it with an immersion blender to make a great sauce for pasta or on meat, or you can add them to a soup, or soup.

Once refrigerated, you can quickly reheat it in the microwave by heating it in 30 seconds increment.

Serving suggestions

Serve on a toast, add to your salads, add to your sandwiches, garnish meats and fish on the grill, serve as a side dish, toss with your pasta with it. Many uses for these flavorful roasted bell peppers.

I totally recommend you try it with the humblest but most comforting dish I can think of: rice and scrambled eggs, please, humor me. You'll love it.

Nutritional information

Calories: 45kcal - Carbohydrates: 4g - Protein: 1g - Fat: 3g - Saturated - Fat: 1g - Sodium: 293mg - Potassium: 126mg - Fiber: 1g - Sugar: 3g - Vitamin A: 1865IU - Vitamin C: 76.1mg - Calcium: 4mg - Iron: 0.3mg

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