Roasted Peppers

Updated February 23, 2016

Each day, Annie Sausto prepares a batch of 40 to 50 peppers. The smoky aroma fills the restaurant and lingers until serving time. Always marinated and served at room temperature, our peppers are never held over from one day to the next, as we feel that freshness ensures their homemade taste.

For6 peppers

Cooking Methodroasting



Total Timehalf-day

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes


Taste and Texturegarlicky, herby, nutty, savory, sweet

Type of Dishvegetable


  • 6 red bell peppers
  • ½ cup fine-quality olive oil
  • 3 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon chopped Italian parsley
  • 1/8 teaspoon minced garlic, optional
  • Salt and pepper to taste


Preheat broiler.

Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown-paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

When peppers are cool, remove from bag. Remove the blackened skin, stems and seeds, and cut the peppers, lengthwise into ¼-inch-thick strips.

Let strips stand in a colander for at least 3 hours or until most of the moisture has drained off.

Combine peppers with oil, raisins, nuts, parsley, and, if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least 1 hour before serving at room temperature.



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We like our roasted peppers charred. I roast them over a gas burner.


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