Italian Roasted Peppers In Olive Oil & Garlic
The perfect Southern Italian side dish for your Summer barbecues, but also a great one to serve as part of a typical Italian antipasti platter.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 baking dish
- 1 tablespoon
Ingredients
- 5 Mixed coloured peppers I am using 2 yellow, 2 orange and 1 red. If you have digestion issues, the yellow and orange are easier to digest than the red and green ones.
- 4 cloves Garlic
- salt and pepper
- oregano dry or fresh
- Belmorso Novello Extra Virgin Olive Oil or Belmorso Extra Virgin Olive Oil 1 lt if you are making this recipe out of Novello season.
- 2 tbsp Belmorso IGP Balsamic Vinegar of Modena optional
Instructions
- Wash your peppers. Cut them into half and deseed them.
- Then start cutting each one into strips, about 1 cm wide.
- Layer the cut peppers in a dish. You can cover it with baking paper, like I did.
- Wash, peel and chop the garlic cloves, or use a presser. Add it to a small bowl.
- Add 3 tablespoons of Novello extra virgin olive oil to that bowl, and mix.
- Pour that olive oil and garlic emulsion over the chopped peppers in the dish.
- Sprinkle plenty of oregano (optional). I skipped this.
- Season with some salt and pepper, just a little, as the peppers are naturally flavoured.
- Bake for 50 minutes at the top level of your oven. I am using a circulating grill program and a temperature of 180 degrees Celsius.
- After 50 minutes, check they are done, by inserting a fork. You can leave them longer, or take them out.
- Make sure you let them cool before serving.
- Feel free to add more EVOO & some balsamic.
- Note: Another option would be to roast the peppers plain in the oven, and then adding the olive oil marinaded when you take them out. Both yield a delicious side dish, so you decide!
