Slow-Roasted peppers

Ingredients for Slow-Roasted peppers

• 5 yellow, orange, or red peppers, halved, seeds and ribs removed

• 90ml extra-virgin olive oil, divided, plus more for serving

• Juice of 1 lemon

• 1 tablespoon fig jam

• 1 tablespoon white balsamic vinegar or white wine vinegar

• Kosher salt

• 2 tablespoons oregano leaves

How to make Slow-Roasted peppers

Heat grill. Toss peppers with 2 tablespoons oil on a rimmed baking sheet to coat and arrange cut side down. Grill, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 93°C and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.

Whisk lemon juice, jam, vinegar, and 60ml oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.

Just before serving, mix in oregano and drizzle generously with more oil.

Peppers (without oregano) can be made 2 days ahead. Cover; chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.