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Roasted Peppers

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Recipe by: Chef John V.
Serving size: 4
Preparation time: 0:30


2 whole bell peppers

1 tsp. of chopped garlic
1 tbsp. olive oil
1 tsp. of salt
1/4 tsp. ground white pepper
1/4 cup extra virgin olive oil
2 tsp. sugar
1 tbsp. cider vinegar


Wash 2 whole bell peppers, red, yellow, green or orange and dry. Cut in half and remove all the stem and seeds. Place the half peppers over an open flame on a gas stove, skin side down. With the flame on high, burn the skins until black and charred all over. When done place in a bowl and cover with plastic wrap to finish cooking and let the steam soften them. After 15 minutes rinse under a stream of cool running water. Rub slightly and the charred skins will wash off and you will be left with a perfect roasted pepper.

Cut into strips and marinate in vinaigrette.

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