Susan's Italian Roasted Red Peppers

Submitted by RedVinoGirl

"This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!"

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 4

ingredients

• 6 red bell peppers
• 2 teaspoons minced garlic cloves
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup fresh Italian parsley, minced
• salt
• pepper

directions

1. Line baking sheet with aluminum foil.
2. Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
3. Lay them side by side on baking sheet in two rows.
4. Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
5. As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
6. Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
7. Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
8. Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
9. Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.

Reviews

[Omniveg]

Tastes great; good, clear directions. Next time, I'm going to try cutting the peppers in half and removing the seeds before roasting, as some alternate recipes suggest. This one was great but it was not easy to get all the seeds out after roasting.

 

[Lori Mama]

Fabulous! I don't think I'll ever buy jarred again. I didn't use all red, as I had a yellow pepper that needed some attention. :)

 

[Take a Letter Maria]

These were wonderful! I had only three peppers and did them on my stove top, I have a gas stove top and just turn on the burners and set the peppers on the burners and turned as soon as the skin blackened on that side, makes a bit of a mess, but it is pretty easy. I don't rinse the peppers because I read somewhere that it washes out some of the flavors but that is just my opinion. Followed the rest of the recipe and these were absolutely delicious served with some crusty italian bread. Thanks for the great recipe.

 

[French Tart]

I have to admit to cheating a bit with this recipe! I had a GLUT of red peppers, and I always roast them and then bottle them in olive oil - so I piggy-backed off my LONG preserving and bottling day and made these up at the same time! This recipe was easy to follow and you are RIGHT - the oil and peppery juices were sublime when we dipped our crusty French bread into the fragrant self-made sauce......I made this recipe exactly as stated with the full compliment of peppers, it was delicious! Made for Holiday Tag and a note to any future chefs, DO try this recipe for antipasti, it would be the icing on the cake! Merci! FT :-)

 

[Cucina Paradiso]

I make this dish but add golden raisins and toasted pine nuts. This adds to an already great dish.