Roasted Bell Peppers

Think Chinese tapas…


  • 2 ea meaty red/orange/yellow bell peppers


  • 1 clove garlic, minced
  • 1 T light soy sauce
  • 1 tsp black vinegar
  • 1 pinch salt
  • 1/4 tsp sesame oil


  1. Cut the bell peppers in half, remove the seeds.
    Make a tray of aluminum foil on your broiler pan by folding up the edges of the foil – this will keep the juices in AND keep the pan clean!
    Place peppers cut-side down on the broiler pan.
    Turn on the exhaust fan! Broil until the skin is totally black and puffed up.
    While the peppers roast, combine the dressing ingredients and set aside.
    Remove the broiler pan, gently fold the foil into a tent around the peppers and remove to a bowl, allowing them to cool for a few minutes.
    Carefully peel the peppers, allowing the juice to drip into the dressing bowl.
    Slice the peppers into strips or squares.
    Mix gently with the dressing, and serve.

do ahead:
You can roast the peppers and mix the dressing up to several hours in advance, but wait to peel the peppers and toss with dressing until about an hour before serving.

for the truly brave:
These peppers are wonderful served with wedges of 1000-year-old eggs, which are duck eggs preserved in lime. The white becomes black and gelatinous, and the yolk turns greyish and very strong-smelling. It’s an odd color for a food, but the eggs set off the bright peppers in both taste and appearance.

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