Roasted Bell Peppers
Ingredients
Directions
Prepare the peppers
After the peppers are roasted and have sat covered, peel and remove core and all seeds.
Dress and serve
Cut into 1 inch thick strips, place in salad bowl, add oil, vinegar and salt.
Decorate with seedless tomato slices.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Bell peppers
- Main vegetable; roasting softens the flesh and concentrates its natural sweetness.
- Oil
- Fat that carries flavor and gives the strips a smooth, glossy mouthfeel.
- Vinegar
- Adds acidity that brightens the flavor and balances the peppers' sweetness.
The step that matters
Peeling after the covered rest. Roasted skin is tough and can taste bitter if left on. Sitting covered traps steam that loosens the skin, so it peels off more easily and cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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