Roasted Bell Peppers - Everyday Food with Sarah Carey
Do you love the sweetness of roasted bell peppers? If you do, then you should be making them right in your own kitchen! The technique is simple: Just cook your peppers directly over a burner on your stove until they're bubbling and black, let them steam, and then wipe their skin away. Use them as a tasty topping on pizzas, pastas, or just enjoy them on their own!
Sarah's Tip of the Day:
Turn off that tap! Running your peppers under water will dilute the incredible flavor you created during the cooking process. Instead, wipe the blackened skin away with your hands and a paper towel.
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YIELD: Makes 1 pint
INGREDIENTS
4 bell peppers 3 tablespoons olive oil, plus more for drizzling 2 tablespoons red-wine vinegar Salt and pepper 1 sprig oregano
COOK'S NOTE
Roasted peppers can be refrigerated, up to 1 week.
DIRECTIONS
STEP 1
Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Roasted Bell Peppers - Everyday Food with Sarah Carey
Sarah's Tip of the Day:
Turn off that tap! Running your peppers under water will dilute the incredible flavor you created during the cooking process. Instead, wipe the blackened skin away with your hands and a paper towel.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
YIELD: Makes 1 pint
INGREDIENTS
4 bell peppers 3 tablespoons olive oil, plus more for drizzling 2 tablespoons red-wine vinegar Salt and pepper 1 sprig oregano
COOK'S NOTE
Roasted peppers can be refrigerated, up to 1 week.
DIRECTIONS
STEP 1
Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.
---------------------------------------------------------------
Get the Full Recipe:
More Vegetable Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Roasted Bell Peppers - Everyday Food with Sarah Carey
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