Photo by Jennifer Rice This is my favorite go-to recipe! It's super simple and unbelievably tasty. I literally started eating red peppers last year when I moved to Spain and was served these roasted peppers and fresh bread.....I fell completely in love and now they have become a staple in my house as I prepare them at least twice a week.
Spanish roasted red peppers in garlic olive oil are generally served warm with fresh bread as a tapa or as a light lunch. We also make them into sandwiches using fresh crusty buns.
Need any more reasons to try this dish? Consider that red peppers contain more than 200 percent of your daily vitamin C intake are are a great source of vitamin B6. They are also a rich source of lycopene, which has been shown to help prevent many types of cancer including prostate and lung cancer.
Enjoy!
Ingredients
- 4 medium red peppers deseeded and sliced
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 teaspoon sea salt
- 2 tablespoons Spanish sherry or balsamic vinegar
Directions
- Preheat oven
- Place deseeded and sliced red peppers on a baking sheet skin side up brushing on some olive oil.
- Broil the peppers until they're blackened all over approximately 10 minutes.
- Set aside and let cool down enough to peel skins off.
- Place red peppers in a shallow bowl.
- Whisk minced garlic vinegar and olive oil in a small bowl and pour over peppers.
- Serve with fresh bread.
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