In my opinion, roasted peppers are the ultimate summer side dish. You can eat them as suggested in my recipe or put them on bruschetta. You can cook them in a pan, but in my opinion, cooked this way, they are the best!
For me, peppers are number one because they are harvested in summer, and it is during summer that gatherings with friends and family for dinners are more frequent, providing the occasion to prepare these delicious, colorful, and super tasty sides!
I always try to prepare them in large quantities, then I separate them into plastic bags and freeze them. This way, I have them available even during winter for any occasion!
If you try any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Do you prepare them this way? Follow my recipe and tell me what you think!!
Approx. 145 kcal per 7 oz
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Grill
- Cuisine: Italian
Ingredients for Making Roasted Peppers
- 8 Peppers
- to taste Extra virgin olive oil
- to taste Salt
- 3 cloves Garlic
- to taste Parsley
Preparation of Roasted Peppers
Take the whole peppers and cook them on a charcoal grill or on a gas grill. Once they are cooked and appear black on the outside, place them in a pot with a lid.
Once all are cooked, let them steam in the pot and preferably in a cool place for about 3-4 hours.
After the time has passed, take each pepper and rinse it under running water to remove the black crust and inner seeds.
They should be well washed and open only on one side. Place them in a colander with a bowl underneath, and when all are cleaned, cut them into strips and place them again in a colander with a bowl underneath to collect the water.
Once all are cut, let them drain for about 1 hour, then put them in a bowl with extra virgin olive oil, parsley, chopped garlic, salt, and mix well.
Refrigerate for at least 1 hour before serving.
They can be stored in the fridge for 3-4 days.
Alternatively, if making in large quantities, once cut into strips and drained, they can be packed in glass jars, sealed tightly, placed in a pot with water, and boiled for about 25 minutes, or separated into freezer bags and frozen.
