Nickel Allergy Friendly Italian Roasted Peppers

Total time1 hr

Prep time10 min

Cook time30 min

Nickel Allergy Friendly Italian Roasted Peppers

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Ingredients

4 servings

4 large bell peppers (red, yellow, or orange, or a mix)
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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