Bell pepper, or capsicum as they are known here in Australia, are among my favourite vegetables. I have always liked them, ever since I was little. In summer, they would make a regular appearance on our table and I was always delighted. My mother would make them in many different ways and even though my all time favourite were Stuffed Bell Peppers, I have also always liked them simply roasted. This recipe is my mum’s and it is a very easy side dish or appetiser that can be served by itself or together with fresh mozzarella or on crostini and bruschetta. You can grill the peppers, if you like or use the flame of the stove to roast them, but I prefer to use my oven: it’s fuss free, easier to clean up and the result is just as delicious. All you have to do after you cook your peppers is to clean them and put them to marinate with extra virgin olive oil, garlic and parsley. Easy! Enjoy and buon appetito!
Roasted Bell Peppers
Italian style Oven Roasted Bell Peppers, marinated with extra virgin olive oil, garlic and parsley - delicious by itself or as a topping for bruschetta.
- 2 bell peppers/capsicums 1 yellow and 1 red
- Oil spray
- 1 garlic clove chopped or crushed
- 1 tbsp parsley chopped
- 2 tbsp extra virgin olive oil
- Salt to taste
Rinse the bell peppers well. Brush/spray them with some oil and put them in an oven proof dish lined with baking paper.
Bake them in a pre heated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).
When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!). Filter and reserve the juice they left in the pan.
Cut them in 3 cm – 1 ¼ inch wide slices and put them, in layers, in a container. Sprinkle each layer with salt, some chopped garlic and parsley and drizzle with some extra virgin olive oil and the reserved bell peppers juice. Continue with another layer of sliced roasted bell peppers, salt, garlic, parsley, extra virgin olive oil… until you run out of ingredients.
Cover the container with a lid and refrigerate until ready to serve.
Remember to take the container out of the fridge at least 30 minutes before serving, or the oil will not be fluid. These peppers are best eaten at room temperature.