Slow-Roasted Bell Peppers
Sweet bell peppers slow-roasted until tender, then dressed with a tangy-sweet fig and lemon vinaigrette. This Mediterranean-inspired dish combines the smoky flavor of roasted peppers with fresh oregano and olive oil.
Ingredients
- •5 whole bell peppers
- •6 Tbsp extra-virgin olive oil
- •1 whole lemon juice
- •1 Tbsp fig jam
- •1 Tbsp white balsamic vinegar
- •to taste kosher salt
- •2 Tbsp oregano leaves
Cooking Instructions
- 1.
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
74 min
- 2.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
5 min
- 3.
Just before serving, mix in oregano and drizzle generously with more oil.
2 min
- 4.
Peppers (without oregano) can be made 2 days ahead. Cover; chill.
