Buying peppers as part of my weekly food shop is a routine which means I can always have a jar of delicious marinated, roasted peppers to hand. These juicy, flavour-packed treats really are a a staple in my fridge door.
The perfect addition to a mezze platter or antipasti board, in a grilled cheese toastie, sandwiches, chopped into pasta sauces, or whizzed up into dips such as Muhammara or Htipiti. These are something I eat all throughout summer when I have as many of my meals as I can outside, and something I particularly crave during the winter months when I’m dreaming of Mediterranean escapes.
Marinated Roasted Peppers
Course: Appetiser, SideCuisine: Mediterranean, Middle Eastern, ItalianDifficulty: Easy8
servings10
minutes20
minutesThe perfect addition to a mezze platter or antipasti board, in a grilled cheese toastie, sandwiches, chopped into pasta sauces, or whizzed up into dips such as Muhammara or Htipiti.
Ingredients
4 large bell peppers. I find all colours work well apart from green which are quite bitter
1/2 cup extra virgin olive oil
1/2 cup lemon juice
4 cloves garlic peeled
1/2 cup chopped fresh parsley
1/4 tsp chilli flakes (optional)
1 tsp salt
Directions
- Preheat oven to 280°C and line a baking tray with greaseproof paper. Lay the peppers on the tray near the top shelf and roast for around 15-20 minutes or until the skins are almost completely blackened. Turn the peppers over halfway through. Remove from the oven and allow to cool.
- Mix the remaining ingredients in a bowl.
- Peel the charred skins from the peppers (this is easy and very satisfying to do) and remove the stem and seeds. Tear the peppers into thick strips and add to the oily mixture. Stir gently to coat and then pop in a jar or airtight container. Store in the fridge.
