Mmm, roasted peppers. Slightly charred and smoky, sweet, slippery roasted peppers. This version uses them whole, therefore seeds and all, for visual impact mainly, making them slightly harder to eat but worth the extra trouble I believe. If you don’t have Romero / Romano peppers use bell peppers but I would core and deseed first. Compliment with good quality buffalo mozzarella if you eat dairy, or serve without, as the garlic and parsley gives plenty of flavour. A stunning addition to any number of dishes or tapas/meze style meals.
This is another recipe inspired by Ottolenghi – one of my current favourite cookbooks 🙂
Marinated Roasted Romero Peppers (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
- 3 Romano Peppers
- 2 tbsps extra virgin olive oil
- 1/2 clove of garlic, crushed
- 1 tbsp red wine vinegar
- handful of parsley, finely chopped
- salt and pepper
– Preheat the oven to 200 degrees Centigrade/Gas Mark 6
– Drizzle the peppers with oil, liberally season and roast for 30 minutes, until starting to char and the pepper is wonderfully silky and soft
– Meanwhile, combine the other ingredients to make the marinade.
– Spoon the marinade over the hot peppers. Cover and leave to infuse for at least a couple of hours.
– Arrange on a pretty platter and spoon over the marinade. Eat at room temperature.
