, pub-2905871877463161, DIRECT, f08c47fec0942fa0 Slow-Roasted Bell Peppers

Slow-Roasted Bell Peppers

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5 yellow, orange, or red bell peppers, halved, seeds and ribs removed

6 Tbsp. extra-virgin olive oil

Juice of 1 lemon

1 Tbsp. fig jam

1 Tbsp. white balsamic vinegar

2 Tbsp. oregano



Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200°C and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into ½"-wide strips.

Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.

Just before serving, mix in oregano and drizzle generously with more oil.

Bon Appetit!

#foodrecipes #bakedpeppers #recipes

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