Italian roast peppers

Italian roast peppers


1 person made this

About this recipe: Roast peppers with garlic and olive oil are perfect for antipasto. Serve with with slices of crusty bread and cheese.

Erinn London, England, UK

Serves: 8 

  • 2 red peppers
  • ½ clove garlic, minced
  • 1 teaspoon extra virgin olive oil
  • A pinch of fresh oregano, finely chopped
  • Salt

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Place the red peppers on their sides on a baking tray; cook under the grill, rotating until all sides have blackened. Remove and place inside a brown paper bag (or in a bowl covered with clingfilm) for about 10-15 minutes.
  2. Carefully peel off the skin of the peppers and remove the seeds inside.
  3. Slice the peppers lengthways and place in a bowl. Toss with olive oil and oregano. Season with salt.

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