Roasted peppers in oil (Peperoni arrostiti sott'olio)

    Roasted peppers in oil (Peperoni arrostiti sott'olio)


    12 people made this

    About this recipe: My Italian mother-in-law taught me this easy recipe. These peppers can be used in other recipes, or simply served as an antipasto with good cheese and crusty bread.

    Serves: 6 

    • 1 red pepper
    • 1 yellow pepper
    • 1 orange pepper, chopped
    • 180ml extra-virgin olive oil
    • 1 clove garlic, minced
    • 5 leaves fresh basil leaves, finely sliced
    • 1 pinch dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an outdoor barbecue for high heat and lightly oil the grate. Reduce barbecue heat to medium.
    2. Barbecue whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
    3. Combine olive oil, garlic, basil, oregano, salt and pepper in a 500ml glass jar (or larger, depending on size of peppers).
    4. Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

    Cook's note

    Try these peppers in other recipes - bruschetta, pureed with cream over pasta, pasta salads, soup, etc.

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