Ingredients
- 4 large red bell peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic, minced (optional)
- 1 teaspoon balsamic vinegar (optional)
Equipment Needed
- Baking sheet
- Parchment paper or foil
- Tongs
- Knife
- Cutting board
- Bowl with lid or plastic wrap
Step-by-Step Instructions
When I start roasting red peppers, the first thing I do is preheat the oven to 450°F. While the oven heats up, I rinse the peppers and pat them dry. I place them whole on a baking sheet lined with parchment paper, which makes cleanup much easier later. (See the next page below to continue steps…)