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.
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.