By RedVinoGirl on June 23, 2008
Photo by Lori Mama
Photo by Lori Mama
"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!"
Serving Size: 1 (210 g)
Servings Per Recipe: 4
"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."
"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. :)"
"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."
"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 :-)"
"I make this dish but add golden raisins and toasted pine nuts. This adds to an already great dish."