Italian roast peppers

    20 min

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

    London, England, UK
    7 people made this

    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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