Marinated Roast Peppers
Submitted by smooch
Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
190 minThis is one of those four-ingredient Turkish dishes that proves restraint can be more compelling than complexity. Bell peppers get charred over an open flame or in a hot oven until the skins blacken and blister, then they’re sealed in a bag to steam and slipped out of their jackets clean. What’s left is smoky, silky, almost custard-tender pepper flesh that drinks up a sharp marinade of garlic and vinegar.
The 30-minute steam in a plastic bag is the move that makes peeling effortless. Skipping it means fighting the skin with a paring knife and tearing the flesh underneath. The marinade should sit for several hours minimum, and overnight is better. The peppers absorb the garlic and vinegar and develop a depth that fresh-marinated peppers can’t touch.
Kitchen Tips
- Use red, yellow, or orange bell peppers if you want sweetness. Green peppers stay vegetal and slightly bitter even after roasting.
- Char them hard. Black skin and blistered surface signals the flesh underneath is tender. Underdone peppers peel poorly and stay tough.
- Don’t rinse off all the char specks. Those little black flecks carry smoky flavor and make the dish more authentic.
- Use red wine vinegar for a more traditional flavor. White vinegar works but tastes sharper and less rounded.
Variations
Ingredients
Directions
Cook peppers in a moderate oven or directly over a gas flame.
Turn frequently to ensure even cooking on all sides.
When the skins are charred and black, they are done.
To peel, place peppers immediately into a plastic bag and seal closed, cover with a towel and let stand for 30 minutes.
Peel off the skins and rinse in cold water, pat dry.
Cut off the tops and remove seeds.
Cut lengthwise into 4 or 5 pieces and arrange on a serving dish.
Combine the rest of the ingredients, pour over peppers and refrigerate for several hours.
Serve at room temperature.
Comments