Rolled Roasted Peppers Microgreens

Rolled Roasted Peppers with Microgreens give you a fresh approach to vibrant appetizers or light sides using just a handful of easy ingredients. Roasting the peppers enhances their natural sweetness while the simple marinade and a crown of crisp microgreens deliver a punch of natural flavor in every bite. This dish is a favorite of mine when I want something colorful and satisfying that looks impressive yet requires hardly any fuss.

I first created this dish for an outdoor picnic and the rolls were gone before the other plates hit the table It has since become my go to when I want something impressive but effortless

Ingredients

• Large red bell peppers: Choose ones that are firm shiny and feel heavy for their size The wider the pepper the easier it is to roll
• Apple cider vinegar: A milder option that lifts the natural sweetness of the peppers Look for raw unfiltered vinegar for best flavor
• Extra virgin olive oil: Go for cold pressed with a rich peppery taste It adds a silky texture and depth
• Small garlic clove: Finely chop for a gentle background warmth Fresh garlic should be plump without any sprouts
• Salt: Use a flaky sea salt if you can It accentuates all the flavors without overpowering
• Fresh microgreens: Arugula or radish microgreens are especially tasty Pick crisp vibrant greens for a fresh crunch and color

Step-by-Step Instructions

Roast and Steam the Peppers:

Roast the red bell peppers directly over an open flame or under a hot broiler turning until skins are blackened and blistered on all sides Transfer them to a bowl and cover with a lid or plastic wrap letting them steam for ten minutes This keeps the flesh juicy and makes peeling way easier

Peel and Prep:

When peppers are cool enough to handle gently peel off the charred skins Discard stems and seeds Slice the peppers into long wide strips Each strip should be about two inches wide for the best rolls

Marinate:

In a bowl add the pepper strips apple cider vinegar extra virgin olive oil salt and finely chopped garlic Toss gently to coat all sides evenly Cover and let this mixture rest at room temperature for at least fifteen minutes so the flavors meld and the peppers soak up all the goodness

Roll and Plate:

Take two or three strips and carefully roll them together into a tight spiral Place each roll seam side down on a serving platter Arrange neatly with a little space between each one

Finish with Microgreens:

Right before serving top the rolls generously with your chosen microgreens The greens should look lively and taste crisp Serve immediately for the best contrast in textures and flavors

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I am always amazed how the olive oil and vinegar work together in the marinade They transform the humble pepper into something that feels special every time I make it My favorite part is mixing in mustard microgreens for their peppery bite which always reminds me of summer meals shared outside with family

Storage Tips

Store leftover rolled peppers in a closed container in the fridge for up to three days Keep microgreens separate and only add them right before serving to prevent wilting If prepping ahead for a gathering assemble the rolls and marinade then add the greens just as guests arrive Your peppers might taste even deeper after a night marinating

Ingredient Substitutions

If red bell peppers are not available try yellow or orange ones for a sweeter flavor twist White wine vinegar or fresh lemon juice makes a nice swap for apple cider vinegar You can toss in finely chopped shallot instead of garlic for a milder flavor For the microgreens use baby arugula or shredded basil leaves in a pinch

Serving Suggestions

These rolls work beautifully as part of an antipasti platter with olives toasted bread and cheese They can top salads or be served alongside grilled chicken or fish Sometimes I set them out as a light lunch drizzled with extra olive oil and some toasted pine nuts

Cultural Context

Roasted peppers show up all over Mediterranean and Middle Eastern cuisines Their bright color and versatility make them a staple for tapas mezze and salads This dish is inspired by those traditions but gets a modern lift from the microgreens which are packed with nutrients and bring out a fresh garden flavor

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Making these rolled roasted peppers will add a splash of color and flavor to your table every single time The microgreens make each roll taste bright and new so you can enjoy this combination in every season and for any occasion

Frequently Asked Questions

→ How do I easily peel roasted bell peppers?

After roasting, place peppers in a covered bowl or bag to steam. This loosens the skin for easy peeling.

→ Can I use other types of vinegar?

Yes, any mild vinegar works well. White wine or sherry vinegar will also add nice acidity.

→ What are the best microgreens for topping?

Try sunflower shoots, arugula, or radish microgreens. Choose varieties that are crisp and flavorful.

→ Should the rolls be served warm or cold?

These are delicious at room temperature or chilled; let the flavors meld for at least 15 minutes before serving.

→ Can I prepare the peppers in advance?

Yes, the seasoned pepper strips can be kept refrigerated for up to two days before rolling and serving.