MAKE-IT-YOURSELF ROASTED MARINATED BELL PEPPERS, vegan, easy, budget friendly

Wallet Friendly, Preservative-Free Roasted Bell Peppers

Marinaded Roasted Bell Peppers featured on a Salad Nicoise Platter

updated June 2022 

Bell peppers charred till black on the grill or BBQ, peeled and marinated in Vinaigrette are one of the delights of summer. They make a perfect first course with crusty bread, or a side, or as a starring ingredient in a mixed salad.

They're also brilliant in vegetarian sandwiches or wraps with hummous or avocado salad, and on pizzas.

Known as Pimentos in Spain, there are some lovely jarred versions of roast peppers but they are not for the frugal.

Cost: £2.75 

Feeds: 4-6 as a side

Ingred:

   3 whole bell peppers

   

    Vinaigrette, either French or Balsamic - non creamy

Method:

1. Either: (a) roast peppers in an air fryer or oven at 220C/450F, piercing skin in one or two places, 20 mins or (b) blacken over a gas flame OR with a hand-held torch (not cheap from Nisbetts, John Lewis & other specialist food stores)
2. Place in a deep bowl, cover with cling film; leave half an hour to encourage skins to peel off easily
3. When cool, remove skin, stems, seeds and any large membranes, reserving juices 
4. Slice into 1/4 inch/1/2 cm sticks   
5. Pour over vinaigrette
6. Cool one hour; refrigerate. Keeps up to 4 days.

                           More vegetarian on NavBar: Recipes II 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.