A delightful recipe for marinated roasted bell peppers, perfect as a side dish or appetizer.
Preheat your oven's broiler to high.
Ensure the oven rack is positioned close to the broiler for even roasting.
Cut the bell peppers into quarters and remove the seeds and membranes.
Cutting the peppers into uniform pieces ensures even cooking.
Place the peppers skin-side up on a baking sheet and lightly brush with olive oil.
Brushing with oil helps the skins blister and char evenly.
Broil the peppers for 15-20 minutes, turning occasionally, until the skins are charred.
Keep an eye on the peppers to prevent over-charring.
Transfer the roasted peppers to a paper bag and seal it. Let them cool for 10 minutes.
The steam inside the bag helps loosen the skins for easy peeling.
Peel the skins off the peppers and place them in a bowl.
Avoid rinsing the peppers to retain their smoky flavor.
Add the garlic, olive oil, balsamic vinegar, salt, and pepper to the bowl with the peppers. Toss to combine.
Crush the garlic slightly to release its flavor.
Cover the bowl and let the peppers marinate at room temperature for 2 hours.
Marinating at room temperature enhances the infusion of flavors.
Serve the marinated peppers at room temperature as a side dish or appetizer.
Garnish with fresh herbs for an added touch of color and flavor.
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