Roasted Bell Peppers

1 pint

Here's our favorite way to use up an abundance of sweet bell peppers. Roasting them is so easily and the results are simply delicious.


  • 4 bell peppers

  • 3 tablespoons olive oil, plus more for drizzling

  • 2 tablespoons red-wine vinegar

  • Salt and pepper

  • 1 sprig oregano


  1. Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.

    Johnny Miller

Cook's Notes

Roasted peppers can be refrigerated, up to 1 week.

Related Articles