Roasted Red Peppers

Seasoned with Extra Virgin Olive Oil, Garlic and Parsley




  • 2 medium peppers

  • 1 garlic glove

  • 10 parsley leaves

  • salt 2-3 tbsp extra virgin olive oil 

roasted red peppers in a bowl

How to make it 

  1. Turn on the oven at 200 °C.

  2. Rinse peppers and place them in the oven rack. Put in the oven. After 15 minutes flip them and continue to roast for another 15 minutes, until the top side is browned up and puffed up (around 30 minutes). 

  3. Put them in a plastic/paper bag or a closed container to cool. They will “sweat” and be much easier to peel. Once the peppers are peeled, remove seeds and stems, cut them lengthwise into narrow strips. Marinate the strips with salt and garlic, good extra virgin olive oil and finely chopped fresh parsley. Set aside to marinate for at least 30 minutes, or up to 2 hours.

Recipe by Mad & Delicacy 

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