Italian roasted peppers recipe

Italian roasted peppers recipe

Italian roasted peppers recipe in the Oven is a simple and tasty appetizer or side dish, perfect in spring and summer. The absolute protagonists of this recipe are peppers; no matter their colour, yellow, red or green, this dish is always a delight! The traditional recipe involves cooking peppers on the barbecue grill, but today I will show you how to obtain an optimal result using the simple home oven. The ingredients I use to season them are those typical of Mediterranean cuisine; salt, pepper, garlic, basil, oregano and some good extra virgin olive oil are all you need for this delicious vegetable dish. Write me in the comments if you knew this recipe and how you usually season Italian roasted peppers recipe … every variation of this recipe is always delicious!

Preparation time: 5 min
Cooking time: 1h
Ready in: 1h 5 min

Red, yellow and green pepperoni
Olive oil
Salt and Pepper To Taste.

1. Preparation of Italian roasted peppers recipe

In this recipe, I will not indicate precise doses because you can easily adjust by eye based on how many peppers you want to cook. Wash the peppers and place them on a baking sheet; in this phase, the peppers must be left whole, including their petiole. Preheat the oven to 200 degrees in static mode, then bake the peppers and cook them for an hour. Every 15 minutes turn the peppers over to cook them evenly; do not worry if the peel of the pepper seems burnt … we are interested in the pulp below! After cooking, turn off the oven and transfer the peppers into a bag (a paper one like bread or a plastic one is fine), then close everything well and wait at least another hour or at least the time necessary to cool the peppers.

2. Preparation

The steam that will form inside the bag will facilitate the removal of the peel and make the pulp of the pepper very tender.

Warm the peppers, remove the peel (it will be removed as if it were a film), the stalk and the seeds. At this point, you decide what shape to give the peppers, in broad layers or in thin fillets (I prefer this second option). We just have to season the peppers; I usually use salt, pepper, oregano, garlic, some basil leaves and olive oil but ample room for imagination! For example, some use mint instead of basil, or season the peppers with a couple of tablespoons of tomato sauce or wine vinegar, or enrich the dish by adding capers or olives! However, I advise you to prepare a large quantity of Italian roasted peppers recipe, as they can be kept in the fridge for about a week!

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