Marinated Roasted Red Peppers
Marinated Roasted Red Peppers. They are a staple of the Italian table, whether as a side dish or as part of an antipasto spread. This recipe is my favorite way to eat red bell peppers. I make these at least once a month, sometimes more often, especially if I find the peppers on sale.
Roasting vegetables is such an easy and healthy way of adding robust flavor to your recipes. In the Italian kitchen, there is minimal fuss when it comes to cooking and preparing vegetables. Less is definitely more. Roasting is one method where the inherent flavor of the vegetables is allowed to shine.
After a few minutes under the flames of the broiler, the peppers emerge charred black. They're then placed in a bowl, covered tightly with plastic wrap and allowed to steam for a good half hour so that their delicate skin can separate from the tender, sweet flesh. Depending on how I want to serve the peppers, sometimes I cut them into broad strips, and other times, I'll cut them into smaller bite-size pieces to top on crostini.
I make the marinade from the reserved liquid released by the peppers combined with fruity extra-virgin olive oil, paper-thin slices of fresh garlic and a sprinkling of salt and pepper. It may seem strange to use the pepper's liquid in the marinade, but it's essential because first off, it's only water. Second, that liquid lends a delicious smoky-sweet flavor to the finished dish.
Roasted red peppers are also a versatile kitchen staple. You can skip making the marinade and use them to make red pepper soup or red pepper hummus, for example. They can be added to frittatas, omelets, quiche, salads, the list goes on. If you decide to marinate them, they benefit from sitting in the marinade a few hours to overnight to allow the flavors to blend together. The marinated peppers pair especially well with grilled meats, but they are also the star of an antipasto platter. However you choose to prepare them, they will be a delicious addition to your table.
Marinated Roasted Red Peppers
Be sure to choose peppers that are firm and smooth, with no soft or wrinkled spots. In addition to charring the peppers under the oven broiler, they can also be charred over a grill.
Note: The quantities for the olive oil, salt and pepper will vary depending on how many peppers you roast.
4 red bell peppers
Reserved liquid from the roasted peppers {quantity will vary}
1/4 cup extra virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
2-3 fresh garlic cloves, thinly slicedPreheat the broiler. Line a baking sheet with foil. Rinse the peppers and place on the foil-lined baking sheet {there is no need to dry the peppers}. Place the peppers directly under the broiler and char them, turning them with tongs after each side has been blackened. You will have to stay close to the oven while the peppers are roasting since the broiler will char the peppers rather quickly, and they will need to be turned to ensure even blackening on all sides.
Once the peppers are completely charred, remove them from the oven and immediately transfer them to a bowl and cover the bowl tighly with plastic wrap. Set the bowl aside for 30 minutes to allow the peppers to steam and cool down slightly.
Once the peppers have finished steaming, carefully clean them by removing the stem, charred skin and seeds. Be sure to let the liquid from each pepper drain back into the bowl where they steamed. Cut the flesh into broad strips or bite-size pieces and set them aside.
If there are any seeds or bits of skin in the bowl with the reserved liquid, strain them out and place the liquid back in the bowl. Add the olive oil, salt and pepper and whisk to combine. Add the peppers back into the bowl with the sliced garlic and carefully toss to combine. If you are planning on serving the peppers the same day, allow them to sit at room temperature. Otherwise, store them in a covered container in the refrigerator for up to 3 days. Bring to room temperature before serving.
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I love this post, Flavia! I keep trying to convince my friends how easy it is to roast your own peppers (plus, they taste much better than the store-bought ones, in my opinion). Your marinated version with the garlic sounds like the perfect thing to have on hand for sandwiches or quick appetizers.
LOVE these so much, and your homemade ones looks amazing!
I love roasted red peppers... I've never tried making them at home, but this will certainly change that. I didn't think it would be so easy!! Great post :)
Oh I bet these taste SO much better than the jarred ones (and I like the jarred ones). I need to try this.... and sop it up with some crusty bread. :)
I can't wait to try this recipe. We love roasted red peppers and as you said, they can be used in so many ways.
These look so delicious, Flavia! I'm a little embarrassed to admit it, but I've never actually roasted my own peppers. I think I am definitely going to have to fix that very soon. Love your photos!