GRANDMA’S ITALIAN ROASTED BELL PEPPERS (PEPERONI ARROSTITI)
Roasted peppers are a light and flavorful side dish, perfect to accompany any meat or fish main course.
Besides the classic accompaniment, they can be used in a thousand other ways: to season pasta, a risotto, to stuff a savory pie, a piadina, or to enrich an egg frittatona.
SERVINGS:4
INGREDIENTS:
- 2 red bell peppers, washed and dried
- 2 garlic cloves cut lenghtwise
- extra virgin olive oil to taste
- balsamic vinegar as needed
- salt to taste
METHOD
Heat oven at 400 F.
Place the bell peppers on a cookie sheet lined with wax paper and put in the oven.
Cook the peppers for about 30 minutes or until the skin of the peppers start to burn.
Place the peppers in a medium bowl and cover with plastic wrap.
Let them cool.
Once the peppers cooled down, put them in a dish and open them taking away the green stem and the seeds inside.
The skin will peal right off.
Cut the peppers in slices.
Drizzle some olive oil, balsamic vinegar, salt and some of garlic in your serving dish or in a bowl.
Put some of the peppers on the oil mixture and keep on doing the same thing, add more oil, vinegar, salt and garlic, then more peppers.
Keep on staking until you finished all the peppers.
Serve at room temperature as a side dish with bread.
Bell peppers prepared likes this are good even if leftover, if you like you can prepare more then the amount needed and refrigerate.
They will last a few days.
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