Rustic Roasted Red Peppers | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

To roast the peppers, turn your gas (or electric) burner on high heat and lay the pepper directly on the flame (or burner). In about 30 seconds the skin will start to burn. Use tongs to rotate until the pepper is blackened all around and has softened. This process will take 5 to 10 minutes.Once the pepper is completely blackened place it in a bowl and cover bowl with plastic wrap. Let sit for about 10 minutes. Remove peppers from bowl and wipe off charred peel with a paper towel or your hand. Do not rinse the peppers as that will dilute the flavor.Cut a lengthwise slit in the pepper and lay the pepper flat on a cutting board. Scrape off seeds with a knife. Tear peppers into strips and place in bowl. Cover with extra virgin olive oil, balsamic vinegar, and a pinch of salt. Garnish with torn basil leaves and shaved garlic. Store in the fridge for up to a week. Let the marinated peppers come to room temperature to soften the olive oil before serving.