Roasted Peppers
Red and green peppers are roasted over high flame and the outer charred skin is removed to reveal the soft, tender and smoky inner part which is finally combined with various herbs before serving.
Servings Prep Time
3people 20minutes
Servings Prep Time
3people 20minutes
  • Red pepper – 2nos
  • Green pepper – 1no
  • Onion(cut in quarters) – 2nos
  • Fresh green chillies(medium) – 2nos
  • Fresh thyme leaves(finely chopped) – 1 1/2tbsp
  • Fresh marjoram leaves(finely chopped) – 1 1/2tbsp
  • Lemon juice – 2tbsp
  • olive oil 2tbsp
  • Black pepper(As reqd, ground) –
  • Salt(As reqd) –
  1. For preparing roasted peppers, first roast the red peppers, green peppers and green chillies directly over the flame of a gas burner or gas grill.(before roasting, apply olive oil on the peppers and roast using metal tongs).
  2. Keep rotating the pepper as the outer skin closest to heat, blisters and blackens.
  3. Remove the peppers and green chillies when it has blackened completely.
  4. Place the charred peppers and chillies in a plastic food bag and allow it to stand for 10 minutes until cold enough to handle.
  5. Discard the outer blackened skin and remove the seeds and stem.
  6. Cut the peppers and chillies into thick slices and keep aside.
  7. Heat 1 tbsp of olive oil in a pan and fry the onions until the onions are golden in color.
  8. Take a bowl and place the peppers, green chillies, fried onions, chopped thyme, marjoram, lemon juice, remaining olive oil and ground black pepper. Add salt if required.
  9. Toss the ingredients in the bowl to combine well and allow it to stand for 30 minutes.
  10. Roasted peppers, a spicy continental recipe is ready.