Rolled Roasted Peppers Microgreens (Print Version)
# Ingredients:
→ Main Components
01 -
2 large red bell peppers, firm and wide
02 -
1 tablespoon apple cider vinegar or mild vinegar
03 -
1 tablespoon extra virgin olive oil
04 -
1 small clove garlic, finely chopped
05 -
Salt, to taste
06 -
1 generous handful fresh microgreens
# Instructions:
01 -
Preheat oven to 230°C or prepare an open flame. Roast red bell peppers until skins are blackened and charred on all sides.
02 -
Transfer hot roasted peppers to a covered bowl or bag. Allow to steam for 10 minutes to loosen skins, then peel off the skins.
03 -
Remove stems and seeds from peeled peppers. Slice peppers lengthwise into wide, long strips.
04 -
Place pepper strips in a bowl, add apple cider vinegar, extra virgin olive oil, chopped garlic, and salt. Toss gently and allow to marinate for at least 15 minutes.
05 -
Take two or three marinated pepper strips, stack them, and roll tightly to form tidy bundles.
06 -
Arrange the pepper rolls on a serving plate and top each with a generous amount of fresh microgreens just before serving.
# Notes:
01 -
For easier peeling, ensure peppers are fully steamed before handling. Marinating enhances flavor so do not skip this resting step.