I don’t roast peppers very often because they’re, well, pricey, and the process is a bit of a pain in the ass.
But today I found some on the bargain rack and did them up. Sweet and fleshy, they are delightful just laid across slices of fresh crusty bread.
3 red bell peppers
2 tablespoons extra virgin olive oil (here I used a fruity Greek one called Athena)
2 teaspoons balsamic vinegar
1/2 teaspoon fleur de sel or sea salt
Freshly ground black pepper to taste
If you have a gas stove you can just put them on the burner on a medium-high flame, or with an electric in a dry cast iron skillet big enough to hold them, again at medium high. Turn frequently with tongs until they are charred all over and place in a paper bag, close tightly and let sit 20-30 minutes.
Remove from bag and peel, reserving any juice if possible but discarding seeds, skin and charred bits. Tear into large strips or chunk and place in small non reactive bowl. Add remaining ingredients and toss well. Serve immediately or store in the fridge for up to a week or two.