This simple, delicious roasted pepper dish is a staple in my household. Sometimes I serve it as a side or a salad, other times it becomes the main dish. It’s quite traditional, and honestly, I can’t imagine enjoying cheese without it. When pepper season arrives, this is always my go-to recipe.
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Roasted peppers
Description
This simple, delicious roasted pepper dish is a staple in my household. Sometimes I serve it as a side or a salad, other times it becomes the main dish. It’s quite traditional, and honestly, I can’t imagine enjoying cheese without it. When pepper season arrives, this is always my go-to recipe.
Ingredients
Instructions
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Wash and dry the peppers.
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Roast on a barbecue or under the grill until the skins are nicely charred, almost black.
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Transfer to a glass bowl, cover with a plate, and let rest for at least 15 minutes to steam.
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While peppers are steaming, finely chop garlic and parsley and place in a mixing bowl.
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Add olive oil, lemon juice, salt, and black pepper, then mix well to make the dressing.
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Peel the peppers and remove the seeds and insides.
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Slice into strips, keeping them as whole as possible.
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Add the peppers to the dressing and toss gently to coat.
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Let sit in the marinade—the longer, the better for flavor.
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Serve cold with crusty bread, as a side dish, or as a light main.
peppers, capsicums, roasted, side dish, salad, Mediterranean
