Equipment
Ingredients
Vegetables
- 4 bell peppers, whole
- 15 g fresh basil leaves, torn or chiffonade
- 1 garlic, minced or grated
Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml red wine vinegar
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 230°C/450°F. Line a baking sheet with foil or parchment paper for easy cleanup.
Place whole bell peppers on the baking sheet. Roast for 35-40 minutes, rotating them every 10-15 minutes using tongs, until the skins are completely wrinkled and charred black in spots.
Remove peppers from the oven and immediately transfer them to a large heat-proof bowl. Cover tightly with plastic wrap or a plate to trap the steam. Let sit for 15-20 minutes.
Once cool enough to handle, peel off the charred skins (do not rinse under water). Remove the stems and seeds. Slice the roasted flesh into 2cm wide strips.
In the same bowl (wipe out seeds first but keep any pepper juices), whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper until emulsified.
Add the pepper strips and torn basil to the vinaigrette. Toss gently to coat. Let stand at room temperature for at least 15 minutes before serving to allow flavors to meld.
Chef's Notes
- Use high-quality Extra Virgin Olive Oil; since this dish is simple, the quality of the oil significantly impacts the flavor.
- Do not discard the juices that collect in the bowl while the peppers steam; whisk them into the vinaigrette for extra sweetness.
- This dish tastes best at room temperature, making it perfect for preparing ahead of a dinner party.
- For added complexity, try roasting a whole clove of garlic alongside the peppers and mashing it into the dressing.
Storage
Refrigerator: 5 days — Flavors improve after 24 hours. Store in an airtight container.
