Smoky Roasted Bell Pepper Coins (Printable Version)

Sweet and smoky rounds of roasted peppers, perfect for topping salads or serving as a vibrant side dish.

# Ingredient List:

→ Vegetables

01 - 3 large bell peppers, red, yellow, or orange
02 - 2 tbsp extra-virgin olive oil

→ Seasonings

03 - 1 tsp smoked paprika
04 - 0.5 tsp garlic powder
05 - 0.5 tsp sea salt
06 - 0.25 tsp freshly ground black pepper

→ Garnish (optional)

07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp lemon zest

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Slice the bell peppers into ½-inch thick rounds, removing seeds and membranes.
03 - In a large bowl, toss the pepper coins with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 - Arrange the coins in a single layer on the prepared baking sheet.
05 - Roast for 20–25 minutes, flipping halfway through, until the peppers are tender and slightly charred at the edges.
06 - Transfer to a serving plate. Sprinkle with fresh parsley and lemon zest, if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns inexpensive vegetables into something that tastes like a gourmet restaurant garnish.
  • The high roasting temperature creates irresistible crispy edges without any frying.
02 -
  • Do not crowd the baking sheet or the peppers will steam in their own moisture and never get those crispy edges.
  • Listen for the sizzle when they come out of the oven, that sound means the sugars have caramelized properly.
03 -
  • Let them cool slightly on the baking sheet so they firm up a bit before you try to move them.
  • A pair of kitchen tongs is the best tool for flipping them halfway through cooking.

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