We have hundreds of recipes on this blog, and many more on the Cook with Gusto archives, yet we are lacking a few iconic side dishes. These Italian roasted peppers in olive oil & garlic are one of them.
I grew up eating these, along many other grilled or roasted vegetables, which were then marinated and served as a side dish with meat or fish, or as an item of a picky-style dinner. By that I mean a dinner where we would eat lots of homemade side dishes, like parmigiana, or caponata, or roasted peppers, or grilled aubergines, with a selection of cheeses and hams, plus bread of course. That was my favourite dinner :).
The original recipe calls for roasting the peppers on the barbecue. My mum would cook them whole with the skin on, on the traditional Italian barbecue, and then put them in a brown bag for an hr. That step allows the skin to soften, thanks to the heat and moisture forming inside the bag. After that, she would let them cool down, and peel them. Later, she would cut them, deseed them, and slice them. The final step would consist in marinating them with extra virgin olive oil, and chopped garlic. The peppers cooked that way can be eaten straight away, but they become more delicious the longer you let them marinate in the fridge. They must be consumed withing 5 days though.
I know that if I were to share with you that recipe step by step, many of you would find it tedious. So, I decided to make an easier and quicker version in the oven.
Those who want to do it the traditional way, can follow my earlier description. Otherwise, go ahead and use the recipe card below.
An Italian roasted pepper usually refers to a bell pepper that’s been roasted until its skin blisters and chars, then peeled off to reveal a sweet and tender interior. The peppers are often marinated in a mixture of extra virgin olive oil, garlic, and sometimes herbs for extra flavor.
Italians cook with a variety of peppers, including bell peppers (red, yellow, and green), peperoncini (Italian chili peppers), and sweet or spicy varieties like the Friggitello or Calabrian chili. The choice of pepper often depends on the recipe and desired level of heat. But for this recipe, they use bell peppers.
Traditionally, when roasting peppers on an Italian barbecue, you would peel the skin off after roasting as it becomes charred and easy to remove. However, when baking them in the oven, you leave the skin on.
Yes, it’s generally recommended to remove the seeds and the white pith from peppers. The seeds and pith can be bitter, so removing them improves the taste of the roasted peppers. Removing the seeds before roasting, means you will have to cut the pepper. Italians, usually remove them after cooking the peppers, so they can roast them whole.
Yes, roasted peppers need to be refrigerated, especially if they’re marinated in olive oil and garlic for use later. They should be stored in an airtight container and can last in the fridge no longer than a week.
Roasted peppers are usually cut into thin strips, about 1 cm wide. This size is perfect for a variety of uses, such as in salads, sandwiches, or as a side dish.
The exact cooking time can depend on the size of the peppers and the temperature of your oven, but generally, peppers are roasted in the oven at a high temperature for about 50 minutes, or until the skin is blistered and charred.
While you technically can freeze roasted peppers, it’s not commonly done in Italy as the preference is to enjoy food as fresh as possible.
When roasting bell peppers on a traditional Italian barbecue, it usually takes about 8-10 minutes for the skin-side to blister and char, and then another 5 minutes to finish cooking on the inside. However, remember that the exact timing can depend on the heat of your barbecue and the size of the peppers.
If you don’t have a grill, you can still easily roast peppers in your oven. Simply place the peppers on a baking sheet and roast them in a hot oven (about 220°C or 425°F). It usually takes about 50 minutes for the skin-side to blister and char.
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