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Epicurious
Bon Appétit

Slow-Roasted Bell Peppers

By Jason Hammel

5.0

(2)

Image may contain Plant and Food
Photo by Chelsie Craig, Styling by Molly Baz

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Recipe information

  • Yield

    4 servings

Ingredients

5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp. extra-virgin olive oil, divided, plus more for serving
Juice of 1 lemon
1 Tbsp. fig jam
1 Tbsp. white balsamic vinegar or white wine vinegar
Kosher salt
2 Tbsp. oregano leaves

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Just before serving, mix in oregano and drizzle generously with more oil.

    Step 4

    Peppers (without oregano) can be made 2 days ahead. Cover; chill.

TagsBell PepperVegetableLemonCitrusFruitOreganoHerbs & SpicesGluten FreeVeganDairy FreeNut FreeVegetarianMeal PrepMake AheadBroilBon Appétit
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