Roasted and Marinated Peppers

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Roasted and Marinated Peppers


4 large peppers (corno di toro mix is perfect!)
2 Tb vegetable oil
1/3 cup extra virgin olive oil
1 tsp picked thyme leaves
1/3 Tb balsamic vinegar
1 clove garlic, sliced thinly
salt and pepper


Preheat the broiler in your oven.

Toss peppers in a large bowl with the vegetable oil. Season generously with salt and pepper.

Place peppers on a baking sheet and broil on the center rack in the oven. Using tongs, turn the peppers every 2-3 minutes until they are well charred on all sides.

Remove from oven and transfer to a clean bowl. Cover with plastic wrap and allow to sit for 10 minutes.

Peel skin and remove seeds. Cut into thin strips and place in a small bowl.

Toss with olive oil, thyme, garlic and balsamic and allow to marinate for 1 hour minimum prior to using.

These peppers will keep refrigerated in a container for up to 1 month.

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