Oven-roasted peppers are a simple and delicious side dish that can be served with a wide variety of main courses. Cooking them in the oven gives the peppers a delicate smoky flavour and makes them soft. They are also ideal as a rustic starter, served with toast and olives!
Ingredients (for 4 people):
- 1 kg red peppers
- 1 kg yellow peppers
- 100 g taggiasca olives
- 1 clove garlic
- Parsley (to taste)
- Extra virgin olive oil (to taste)
- Salt (to taste)
- Black pepper (to taste)
Preparation:
- Preparation and baking
Preheat the oven to 220 degrees (static heat). Place the peppers on a baking tray lined with baking paper and lightly salt them. Bake the peppers in the preheated oven for about 50 minutes until the skin is lightly browned. Remove the peppers from the oven and place in a bowl, then cover with cling film. Allow to cool to allow the steam to help soften the skin, then peel the peppers more easily. - Peeling and seasoning peppers
Peel and seed the peppers. Cut the flesh of the peppers into strips, about 1 cm wide. Place the strips in a bowl. Finely chop the garlic and parsley and add to the peppers. Mix in the olives. - Serving
Season the peppers with olive oil, salt and pepper. Stir well and leave the rola in the fridge for at least 20 minutes to allow the flavours to blend. Serve chilled with toast or other accompaniments.
Storage:
Oven-roasted peppers can be stored in the fridge in an airtight container for up to 3-4 days.
Advice:
If you like, you can add a little balsamic vinegar or red wine vinegar to the dish to give it a slightly sour note that goes well with the sweetness of the peppers.
