Hildy's Roasted Peppers

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 25 min

   Tip van de kok: 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

7. 7

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

   Ongeveer 2 min

8. 8

   Place the pepper and tomato strips in a serving bowl.

   Ongeveer 1 min

9. 9

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

   Ongeveer 1 min

10. 10

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

    Ongeveer 1 min

11. 11

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

    Ongeveer 30 min

    Tip van de kok: This dish tastes even better the next day.