Ingredients:

  • 1 lb mini sweet peppers, left whole
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp coarse sea salt
  • 0.25 tsp freshly cracked black pepper
  • 4 cloves fresh garlic, thinly shaved
  • 2 sprigs fresh rosemary or thyme
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh flat-leaf parsley, chopped

Instructions:

  1. Wash and dry the peppers thoroughly. Water on the surface will cause the oil to splatter and prevent the skins from charring properly.
  2. Toss peppers with 2 tbsp extra virgin olive oil and 0.5 tsp sea salt. Coating them beforehand ensures the seasoning sticks to the smooth skins.
  3. Heat a heavy skillet over medium high heat for 3 minutes. Wait until you see a faint wisp of smoke.
  4. Place peppers in the pan in a single layer. Listen for a loud, aggressive sizzle.
  5. Sear for 5 minutes without moving them. Cook until the bottom side is blackened and blistered.
  6. Turn peppers using tongs and cook for another 5 minutes. Watch for the peppers to soften and begin to slump.
  7. Reduce heat to medium and add 4 cloves shaved garlic and 2 sprigs rosemary. Sauté until the garlic is golden and the herb aroma fills the room.
  8. Drizzle with 1 tbsp balsamic vinegar and toss well. Wait for the vinegar to bubble and thicken into a light glaze.
  9. Remove from heat and stir in 1 tbsp chopped parsley. The residual heat will wilt the parsley just enough.
  10. Transfer to a platter and finish with 0.25 tsp cracked black pepper. Serve immediately while the skins are still slightly crisp.