Make juicy roasted red peppers, vegan, low-carb, and nutrient-packed. A perfect, gluten-free side dish. Don't miss this tasty bite.
Equipment
- Convection oven
Ingredients
- 4 large red bell peppers
- 2 tablespoons extra virgin olive oil EVOO
- 2 garlic cloves thinly sliced (optional)
- ½ teaspoon fresh rosemary thyme, or oregano (optional)
- Pinch of sea salt flakes to taste
Instructions
Prep Peppers: First, preheat oven to 400°F (200°C) for 10 minutes. Rinse peppers and place whole on a baking sheet (no oil needed).
Roast: Next, lower oven to 300°F (150°C). Roast peppers for 45–60 minutes (depending on oven strength; use fan setting if available).
Steam: Then, turn off oven and let peppers sit inside for 30 minutes to steam, softening the skin.
Peel and Prep: Remove peppers, cool slightly, and peel off skin (it should lift easily). Slice into wide strips, collecting their juices in a bowl. Add olive oil, garlic (if using), and herbs. Toss gently.
Store and Serve: Finally, store in an airtight container with juices in the fridge for up to 7 days. Serve with a pinch of sea salt flakes.
