Roasted Peppers

Roasted peppers are a must have for a sweet, silky, smokey component to wholesome Mediterranean cuisine. Stored in organic extra virgin olive oil, roasted peppers are a nutrient-rich and flavoursome addition to salads, sauces, pasta, wraps or meze platters.
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 42 kcal

Equipment

  • 1 Chopping board
  • 1 Knife
  • 1 Roasting tray
  • 1 Glass jar

Ingredients
  

  • 3 Peppers / Capsicum Red, Orange or Yellow
  • 3 tbsp Organic Extra Virgin Olive Oil Sopraffino di Ceraso by Alberta Iannicelli
  • 1/8 tsp. Salt Season to taste
  • 4 Garlic Cloves Crushed

Instructions
 

  • Pre-heat oven to 240C.
  • Line a tray with tin foil and grease lightly with olive oil.
    3 tbsp Organic Extra Virgin Olive Oil
  • Cut peppers in half lengthwise.
    3 Peppers / Capsicum
  • Place core-side down on tray and roast on the top rack for 10 minutes. Give them a shake to avoid sticking and roast for another 10-20 minutes, checking every 5 or so minutes until the skins are blackened and blistered.
  • Remove from oven and cover to steam and cool down for 15 minutes.
  • Once cooled, pull away the core, pith, seeds and skin.
  • Mix a couple of tablespoons of extra virgin olive oil with salt and garlic cloves in a sterilised jar.
    1/8 tsp. Salt, 4 Garlic Cloves
  • Slice or leave whole the peeled peppers and add them to the jar.
  • Give them a stir before topping with extra virgin olive to cover.
  • Store in the air tight jar in the fridge for up to two weeks.
Keyword Roasted Peppers
Cooking Oil UK
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