Roasting bell peppers adds a sweet, slightly smoky flavor. You can buy roasted peppers in a jar, but it’s so easy to do from scratch, and the flavors are so much more delicious. I love them napped with vinaigrette and served with burrata and toast. Served on individual small plates, it’s a first course. On a platter, it’s a scoop-it-up appetizer.
There are several ways to roast bell peppers. My go-to technique uses the broiler. Start by adjusting the oven rack to about 8 inches below the broiler element. Line a rimmed baking sheet with aluminum foil, leaving enough to overhang the sides. Place bell peppers in a single layer on foil. Broil them for about 5 minutes or until charred. Use tongs to give the peppers a quarter turn and repeat until all sides are charred. Remove from oven and pull up sides of foil to enclose the peppers. Set aside for 5 minutes to steam and then open foil. When cool enough to handle, peel and remove cores and seeds. Tear into strips over a bowl, adding strips and juices to the bowl. That’s it.
Roasted Bell Pepper Salad with Burrata and Toast
Serves 6
INGREDIENTS
2 red bell peppers
2 yellow bell peppers
1½ tablespoons sherry vinegar
3 tablespoons extra-virgin olive oil
6 large buttery green olives, such as Castelvetrano, pitted, chopped,
1 tablespoon drained capers
1 tablespoon minced Italian parsley
1 teaspoon minced fresh mint
Salt and pepper to taste
1 or 2 balls burrata
Toasted bread, halved or quartered
DIRECTIONS
Roast and prep bell peppers, tearing them into strips and placing them in a bowl along with any juices.
Add vinegar and oil; toss. Add olives, capers, parsley, mint, salt and pepper; toss. Spoon onto serving platter or individual plates (or cover and refrigerate up to three days — serve at room temp). Place burrata in the center and surround it with toast.
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