A classic Italian Antipasto. Roasted or grilled bell peppers marinated in garlicky oil, vinegar and parsley. They are a great appetizer, eaten with sourdough bread, or even a great side dish served with BBQ meat.
I am the type of person who associates food with emotions.
I could never eat my favorite dish while I’m sad, because it would ruin the memory I associate with it. Comfort food is my happy food. When I’m sad, I usually rather eat sad and tasteless pre-packed food.
The same thing goes with seasonal food. I could never eat ice cream or drink a Spritz in winter. Because I associate them with warm weather, sun and good feelings, it would ruin them to have them in a cold, sad day.
I know it may sound weird for some people, but this is my quirk. What about you? Do you also associate food with emotions or you just eat what you want whenever you want?
Marinated roasted bell peppers taste like summer to me. I have memories of eating them on a porch during a summer dinner with the family, or eating them on holiday as a light lunch on the beach. They’re fresh, flavorful, aromatic. They are perfect by themselves with bread or eaten together with meat or fish. The best thing is eating them on your patio, with the smell of BBQ still in the air.
How to Roast or Grill Bell Peppers
The meat of the bell peppers when cooked becomes very soft and with a great smooth texture, although the skin remains dry and unpleasant. One of the great advantages of roasting or grilling peppers is that it makes it easier to peel them while giving them the smoky roasted flavor at the same time.
Simply place the pepper on the barbecue with high heat or in the oven under the broiler until the skin is almost completely charred.
Remove from the heat and place in a covered bowl to steam until it’s cooled down. Then, the skin will come off really easily from the peppers.
Marinated Roasted Bell Peppers
- 8-10 Yellow and Red Bell Peppers
- 4 tbsp EV Olive Oil
- 2 tbsp Apple Cider Vinegar
- 2 Garlic cloves minced
- Black Pepper
- Char the peppers in the barbecue or under the broiler in the oven. Let them steam in a covered bowl until cool, then remove as much skin as possible. Remove also the stem and the seeds and cut them lenghtwise in thin strips.
- Add the peppers in a bowl together with their juices, add the finely minced garlic, olive oil, vinegar, parsley, salt and black pepper to taste.
- Mix well and let them rest at least 2 hours or overnight before serving.
- Serve cold or room temperature.
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