Now that summer is here, and those gorgeous orange and yellow bell peppers are available in abundance and at decent prices, I am enjoying one of my favorite summer dishes – roasted bell peppers soaked in olive oil.
Cooked like this, these peppers keep for up to two weeks in the fridge. And they are really versatile – they make a delicious and pretty addition to a summer picnic, or buffet; you can add them to a pasta salad; or use them inside some nice olive or walnut bread, or even just plain baguette, in combination with salad leaves for a really delicious, light sandwich.
They are wonderfully easy and quick to make, too.
Roasted Bell Peppers in Olive Oil
(there’ll be enough here to serve as a starter for 6-8 people)
3-4 bell peppers (red, orange and yellow)
6-8 tablespoons of olive oil
1 clove of garlic
Wash and dry the peppers, then cut each in to quarters lengthwise. Remove the core from each piece.
Pre-heat the oven, at 220°C, for 5 minutes. Line the baking tray of your oven with aluminum foil or cooking paper and place the quartered peppers on it with the skin side up. Roast the peppers for about 15-20 minutes, or till most of the skin of each piece blisters. In the meanwhile, grate the garlic in to the oil.
Let the pieces cool on the tray and then peel off the skin. Slice each quarter in to half lengthwise, place all the pieces in a wide plate, and pour the olive oil on them. Cover the plate with cling film, and leave the peppers in the fridge if you are not going to use them the same day.
If you are, then do finish preparing the dish at least a couple of hours before the meal, so that all the flavors get time to mingle.
You could skip adding the garlic to the olive oil, if you don’t like that flavor.
Enjoy, and thank the Italians for this simple but fabulous taste 🙂