Why is this recipe for roasted peppers in olive oil perfect for springtime?
The flower season is here to stay, filling homes, streets and fields with scents and colors. Today we fill the kitchen with color thanks to a simple recipe that is perfect for whetting your appetite with a great starter, or to be served on toast, as a salad or side for our best meat and fish dishes. Keep reading to learn much more about this orange, yellow and red peppers recipe.
Marinating vegetables can be an art, especially if we know how to do it right. So here is a traditional recipe for making roasted peppers in olive oil to enhance our dishes naturally.
How to make roasted peppers in olive oil
Makes 5 servings
Ingredients:
- 2 large red peppers
- 2 yellow peppers
- 2 orange peppers
- 4 garlic cloves
- Salt
- 1 cup of Italica extra virgin olive oil
- Cookie sheet and aluminum foil
Instructions:
First, preheat the oven to 350° F. In the meantime, wash and thoroughly dry all the peppers. Once they are ready, use the foil-lined cookie sheet and place the peppers inside.
Drizzle the peppers with a bit of Italica extra virgin olive oil to cover the entire surface of the peppers. Using a basting brush or your hands, spread the oil thoroughly to cover the entire surface.
Place the baking dish with the peppers in the preheated oven and roast for 45 minutes to 1 hour. Check periodically until the peppers have softened and a toothpick can be inserted easily.
Once they are cooked, take the baking dish out of the oven and set the peppers aside to cool completely. When they have cooled, remove the skin, stem and seeds by hand, making sure the peppers are thoroughly clean.
Next, slice the peppers into strips, preferably ¼ inch wide.
Finely slice the garlic and set aside. Arrange the pepper strips in a tray, sprinkle evenly with the sliced garlic, add salt and you’re done! Now we have our own roasted peppers in olive oil.
For the final step, carefully drizzle the peppers with a small amount of Italica extra virgin olive oil (just until covered) and place them in the refrigerator for one hour. Serve with or without the sliced garlic, according to preference.
Chef’s tip
To give the roasted peppers in olive oil a bold, authentic flavor, don’t eat them on the day you make them. After 24 hours wrapped in an air-tight container, the flavor will be enhanced and the peppers will have absorbed the perfect amount of olive oil, resulting in the ideal texture.
You can keep them in the refrigerator for up to 10 days.
If you enjoyed this fresh springtime recipe and are also a fan of roasted peppers, be sure to check out our catalog for pickled vegetables.
