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Roasted Red Peppers
Roasted Red Peppers Eileen Goltz | Not Listed

A sweet pepper dish that is great with any type of fresh bread. You’ll want to double the recipe because it’s going to disappear.


4 red peppers

1 clove garlic

3 tablespoons olive oil

1 tablespoon white vinegar

Salt and pepper to taste


Quarter and clean pith from red peppers. Spray skin side with olive oil mist. Roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. Put peppers in a paper bag until cool. Peel skins, (do not wash peppers) and put them in a bowl. Add smashed garlic clove, oil and vinegar and toss to coat. Add salt and pepper to taste. Cover and let marinate at room temperature for 2 hours.

serves 2-4