There were so many awesome recipes shared during the Virtual Vegan Potluck that it was hard to figure out which ones to try first. This recipe was shared on the blog Bringing Europe Home. I’ve always loved roasted peppers, but had never tried making them myself, so this was good motivation to try it out. It was a pretty easy process and the peppers were really yummy!
Check out the original recipe on Bringing Europe Home. She goes through several methods on how to make these, but I’ll tell you the way I ended up making them.
3 bell peppers (I used red and yellow)
About 10 whole cloves of garlic
Dried Italian herbs
3 Tbsp Good Quality Olive Oil
Salt and Pepper
- Drizzle some olive oil on a baking pan. Place the three whole bell peppers in the pan along with about 10 whole peeled cloves of garlic. Set your oven to broil, and put the peppers on the top rack of the oven.
- Check the peppers regularly. They’ll need a few minutes per side. The skin will start to char and turn black. Rotate the peppers as they broil so that each side gets charred and black. Take the peppers out of the oven and let them cool down a bit while you prep the other ingredients.
- Chop the basil and parsley and place in a medium sized bowl. You can use as much or as little as you want, but I liked having a lot of parsley and basil. Add about 3 Tbsp of olive oil. Sprinkle a little salt, pepper, and dried Italian herbs in the bowl.
- Once the peppers are cool enough to touch, peel off the charred skin. I just used my fingers to peel it off, but there are some other tricks on the Bringing Europe Home recipe if you want to try them out.
- Pull out the stem and center of the peppers and remove any seeds. Slice the roasted peppers into strips. Add the pepper strips and whole roasted garlic to the bowl of herbs and olive oil and toss so the peppers get coated.
- Eat the peppers as they are or slice a baguette and spread the peppers on top. This makes for a really pretty and yummy appetizer!