Sandwiches and salads are so versatile and easy to make, it’s no wonder they are a major staple of college cooking. But let’s face it: it’s not too long before your go-to cold dish starts looking, and tasting, a little drab. Roasted peppers are a surefire way to upgrade any old standby to gourmet status. Bathed in sugar and vinegar, the result is a sweet, tangy veggie perfect to top any sandwich or burger, or to incorporate with greens or a pasta salad.
Since the process does require baking and steaming time, this recipe is great for when you’re studying or hanging out around the house for a couple of hours. The best part is, they require very little work and yield many servings at once. Just store the peppers in the fridge and you’re guaranteed at least 2 weeks of spruced-up meals.
Prep Time: 15 minutes
Cook time: 2 hours, plus overnight
Total Time: 2 hours 15 minutes, plus overnight
3 bell peppers
2 cups distilled white vinegar
2 teaspoons salt
3 tablespoons sugar
1. Preheat oven to 350°F.
2. Rinse and dry peppers.
3. Place peppers on a cookie sheet and drizzle with olive oil. Working with one pepper at a time, rub oil over peppers to coat completely.
4. Bake for 1 hour.
5. Let peppers cool for 10 minutes or until they are cool enough to touch. Place them in a plastic bag and close the bag with a knot. Leave them in the bag for 1 hour.
6. Remove peppers from bag. Under running water, peel skin off each pepper. The skin should have already begun to separate away from the flesh. Remove seeds and tops off peppers as well.
7. Cut peppers into long, thin strips.
8. Place peppers in a bowl. Pour vinegar over peppers until they are fully submerged. Sprinkle with salt and sugar and mix.
9. Leave peppers in fridge overnight. Store for up to two weeks.