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Roasted Red Peppers
This recipe is kosher for Passover.
Roasted Red Peppers Eileen Goltz | Pareve

2 to 4

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

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