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No. 0539 Mediterranean Members recipe

Charcoal-Roasted Red Peppers in Garlic Oil

Long sweet red peppers roast directly over glowing charcoal until their skins blister and blacken, turning the flesh silky, smoky and intensely sweet. Peeled and dressed in garlic oil and vinegar, they keep for days and taste wonderful on bread, with cheese or beside grilled meats.

4.7 from 914 cooks

Whole long red peppers with blackened blistered skins roasting on a grate over charcoal
Photo: Taha Cendek on Pexels
Prep
20 min
Cook
20 min
Total
40 min
Serves
6
Level
Medium
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Method 6 steps

Members recipe

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