Eosinophilic Esophagitis Friendly Italian Roasted Peppers
Total time1 hr
Prep time10 min
Cook time30 min
5.0(25)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange, or a mix)
- 3 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, thinly sliced
- 1 tbsp red wine vinegar
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
- 1 tbsp capers, drained (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil. Place the whole peppers on the prepared baking sheet and rub them all over with 1 tbsp of the olive oil.
- 2
Broil the peppers, turning with tongs every 5–6 minutes, until the skin is deeply charred and blistered on all sides and the peppers have collapsed slightly, 20–25 minutes total.
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