Hildy's Roasted Peppers

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 230°C (450°F).

   Ca. 5 min.

   Kokkens note: Position an oven rack in the upper third of the oven for better charring.

2. 2

   Place the whole green bell peppers and tomato on a foil-lined baking sheet.

   Ca. 1 min.

   Kokkens note: Lining the sheet with foil will make cleanup much easier.

3. 3

   Roast for 20-25 minutes, turning the vegetables once halfway through, until the skins are blistered and blackened in spots.

   Ca. 25 min.

   Kokkens note: Don't be afraid of the black spots; this charring adds a delicious smoky flavor.

4. 4

   Carefully transfer the hot vegetables to a heatproof bowl and cover tightly with a plate or plastic wrap to let them steam for 15 minutes.

   Ca. 15 min.

   Kokkens note: This steaming step is crucial as it loosens the skins, making them very easy to peel.

5. 5

   Once cool enough to handle, use your fingers to peel the skins off the peppers and tomato.

   Ca. 5 min.

   Kokkens note: If some skin is stubborn, gently scrape it off with the back of a knife, but avoid rinsing the vegetables as this washes away flavor.

6. 6

   Cut the peppers open, remove and discard the stems, seeds, and white membranes, then slice the flesh into thin strips.

   Ca. 5 min.

7. 7

   Core the tomato, discard the seeds if you prefer, and slice it into strips.

   Ca. 2 min.

8. 8

   Place the pepper and tomato strips in a serving bowl.

   Ca. 1 min.

9. 9

   Season the vegetables with garlic powder, salt, and black pepper.

   Ca. 1 min.

10. 10

    Drizzle with the extra virgin olive oil and toss gently to combine.

    Ca. 1 min.

11. 11

    Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

    Ca. 30 min.

    Kokkens note: This dish tastes even better the next day.