Go Back
+ servings

Roasted Bell Peppers

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 pieces
Author Victor


  • 3 red bell peppers
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp white vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


  • Line a baking sheet with heavy duty aluminum foil. Place the peppers on the baking sheet and put on the top rack of your oven. Turn on the broiler to high.
  • Roast the peppers for about 12 minutes, giving them a 1/4 turn every 3-4 minutes or so, until they are charred all over.
  • Remove the peppers from the oven, wrap in aluminum foil or place in a Ziploc bag. Let sit for a minimum of 20 minutes.
  • Unwrap the peppers, peel off the charred skin, remove stems and seeds. Then cut into quarters.
  • In a medium size bowl, whisk together olive oil, balsamic and white vinegar, salt and pepper until well combined.
  • Add the roasted bell peppers to the bowl and toss until every piece is covered with the dressing.
  • These peppers can be refrigerated for up to 5 days or so for best results. Remove from the fridge 1 hour before serving to bring to room temperature.