Piedmontese Roasted Peppers with Garlic and Parsley
A vibrant dish hailing from the Piedmont region of Italy, these roasted peppers are a symphony of sweet and savory flavors, enriched with the aromatic presence of garlic and parsley. Perfect as an appetizer or a side, they'll add a splash of color and a burst of Mediterranean flair to any table.
Equipment
- Baking sheet
- Parchment paper
- Kitchen towel or paper bag
- Mixing bowl
- Serving dish
Ingredients
- 4 large red bell peppers (about 2 pounds / 900 grams)
- 4 cloves garlic finely chopped
- 1/4 cup fresh parsley finely chopped (about 15 grams)
- 2 tbsp extra virgin olive oil (30 ml)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash the bell peppers and pat them dry. Place them on the prepared baking sheet.
- Roast the peppers in the preheated oven for 30 minutes, or until the skin is charred and blistered, turning them occasionally to ensure even roasting.
- Remove the peppers from the oven and cover them with a clean kitchen towel or place them in a paper bag for about 10 minutes. This will help the skin come off more easily.
- Peel the peppers, discard the stems and seeds, and slice the flesh into strips.
- In a mixing bowl, combine the roasted pepper strips with the finely chopped garlic and parsley. Drizzle with extra virgin olive oil and season with salt and freshly ground black pepper. Toss gently to coat.
- Transfer the mixture to a serving dish and let it sit for 10 minutes to allow the flavors to meld before serving.
Notes
For an added kick, sprinkle some chili flakes before serving.
These peppers can be made ahead and refrigerated. Just bring them to room temperature before serving.
This dish is naturally gluten-free and vegan-friendly.