Roasted Red Peppers with Garlic and Parsley

Sunday August 7, 2016

In magazines or on TV, I enjoy reading about parties and potlucks attended by all sorts of food luminaries; I am interested in who is bringing what. Alice Waters, of Chez Panisse fame, always is on record bringing a big platter of roasted red peppers, even if she is traveling to the east coast from Berkeley. I am fascinated that a chef with such a sophisticated palate would consistently chose such a humble dish. Well, just you taste it. You will always be popular at a potluck if you show up with a big platter of roasted peppers marinated in their own juices for a side dish. Everyone, even non-pepper lovers, eat them. Once when I served these they were described as “the caviar of peppers.” You can use yellow bell or multicolored ripe peppers, or a combination of colors, in place of the red. If you want to serve the dish warm, place in a gratin dish, sprinkle with bread crumbs rubbed with a bit of olive oil, and place under the broiler for a few minutes.

Serves 12 to 15

Preparation Timeline: Best made the day ahead

Serving Equipment: A large serving platter, serving fork

Onsite/Reheat: No

Onsite/Refrigerator: No

Temperature at Serving: Chilled or room temperature


8 large sweet red bell peppers, with the thickest flesh you can find

About 1/2 cup olive oil (can be extra-virgin or light, according to your to taste)

4 to 6 cloves garlic, minced (can be done in a food processor or by hand)

1/2 bunch Italian flat-leaf parsley, finely chopped


Place the peppers on a baking sheet and broil until the skins blister, about 3 minutes.  With a pair of metal tongs, turn a quarter turn and broil, until the entire pepper is charred.  (This can also be done over a gas grill.)  Immediately place the peppers in a paper or plastic bag.  Close the bag and let the peppers sit and come to room temperature, about 20 minutes; the steam will loosen the charred skin.  Holding each pepper, cut open one side and pull out the seeds, ribs, and stem; discard.  With a paring knife, peel off the skin over a small bowl, which will collect the juices.  If some sticks, rinse under cold running water.  You can store the peppers in their juices in a covered container in the refrigerator for up to 3 days, if you wish.

Cut each pepper in half, then into 2 or 3 pieces, placing in a large gratin dish or on a shallow platter in a single layer or slightly overlapping.  Drizzle with the oil, then sprinkle with the garlic, parsley, and any collected juices. Cover with plastic wrap and refrigerate up to 1 day.

Transportation Notes:  No special precautions as long as tightly covered and not in a position to tip over or slide around.

Onsite/Preparation: None. Good with fresh crusty sliced French bread.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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