Description
These Piedmontese Roasted Peppers with Garlic and Parsley are a flavorful and versatile dish, perfect as an antipasto, side dish, or sandwich topping. The combination of sweet roasted peppers, fragrant garlic, and fresh parsley is sure to impress your taste buds.
Ingredients
Scale
Ingredients:
- 4 large red bell peppers
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the peppers: Place the whole peppers on a baking sheet and roast for 30 to 35 minutes until the skins are blistered and blackened.
- Steam and prepare the peppers: Transfer the roasted peppers to a bowl, cover, and let them steam for 15 minutes. Peel off the skins, remove stems and seeds, and slice into strips.
- Prepare the garlic oil: Warm olive oil and sliced garlic in a skillet over low heat for 2 to 3 minutes.
- Combine ingredients: In a bowl, mix the roasted pepper strips with garlic oil, parsley, vinegar, salt, and pepper.
- Rest and serve: Allow the flavors to meld at room temperature for 30 minutes before serving.
Notes
- These peppers can be stored in the refrigerator for up to 3 days.
- Serve as an antipasto, side dish, or sandwich topping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
