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Bon Appétit

Slow-Roasted Bell Peppers

3.7

(4)

This image may contain Plant Bowl Food Hot Dog Dish Meal and Curry
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° 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 ½"-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

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

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Reviews (4)

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  • I would prefer to have a recipe that I can print unencumbered by advertisements. Therefore I shall NOT be cooking this.

    • Somewhere you are NOT.

    • 9/19/2018

  • I loved this dish. Unctuous yet fresh, and such a lovely combination of flavors. I used O white balsamic (lovely stuff), from California, which is not white, true, but it's light enough in color to not darken the pretty, brightly colored peppers as regular balsamic would. Thanks for sharing this delightful recipe.

    • patressa

    • Virginia

    • 8/12/2018

  • Dear Chef Hammel I guess the girl with the figs didn't tell you that WHITE balsamic vinegar does not exist in Italia, the type of grape and the process for making aceto balsamico with the changing of the different types of wooden barrels would only result in a very dark vinegar. I've never seen nor looked for white balsamic vinegar in Italia I also asked some of my colleagues, they agreed with me. The rest of the recipe was good.

    • pacepuleo

    • Milano Italia

    • 5/15/2018