Testy Roasted Bell Peppers – Always Perfect Recipe
Easy to make, tender, sweet, and juicy roasted bell peppers can be used in salads or bruschetta.
INGREDIENTS
– 8bell peppersred or yellow - cut into halve– 3clovesgarlicminced– 2teaspoonsred wine vinegar– 1tablespoonextra virgin olive oil– 1/2teaspoondried oregano– 1teaspoongranulated white sugar– Kosher saltto taste– 2tablespoonsroasted pistachioschopped
INSTRUCTIONS
STEP-1
Start by heating the oven to 400°F. Cut the peppers in half lengthwise and remove the seeds.
STEP-2
red and yellow bell pepper halves Place them skin-side up on a parchment-lined baking sheet. Roast for 35–40 minutes in preheated oven.
STEP-3
halved bell peppers on a baking sheet After that, place the pepper in a bowl, cover with plastic wrap, and steam for 10-15 minutes. It will make peeling easy.
STEP-4
Peel and discard the peppers' skin after cooling. Cut them lengthwise and place them in a medium basin.
STEP-5
Slice a roasted pepper Add olive oil, vinegar, garlic, oregano, salt, and sugar and gently mix.
STEP-6
Bowl-seasoning sliced roasted peppers Allow the flavours to blend for 30 minutes before serving and refrigerating.
STEP-7
Serve as a salad, bruschetta, or sandwich. Sprinkle chopped pistachios on top before serving.