Make this Italian staple at home and marinate them in the Italian way. This recipe has all the tips to make the most delicious roasted Italian peppers!
Preheat oven to 425°F/220ºC. Line a baking sheet with non stick parchment paper.
Wash the peppers and place in one layer in the prepared baking sheet. No oil or anything else!
Pop into the preheated oven for 20 minutes. At this point the skin on the peppers should start bubbling and loosening.
Using tongs, turn peppers over so that they cooked evenly.
Roast for another 10-15 minutes. By now your kitchen is filled with gorgeous aromas and the peppers should be quite charred
You may need more or less depending on how large your peppers are. When done, the peppers should be at least 50% blackened, the skin should look loose and wrinkled and the peppers should be starting to collapse.
Remove from the oven and cover with a sheet on non stick parchment paper or heat resistant plastic like an oven bag. Allow to cool slightly.
Using your fingers, peel off the blackened skins.
Cut the roasted peppers lengthwise and carefully prise away the stalk. Most of the seeds should come with the stalk. The remaining seeds can be scraped away.
Slice peppers into strips lengthwise and put into a bowl.
Peel and slice the garlic. Then combine with oil and salt.
Drizzle oil over the peppers and combine gently.
Allow to stand 30-60 minutes to marinate before serving. Serve warm or cold.
Notes
Tips for success
Line a rimmed baking sheet with non stick parchment paper to make cleaning up easier.
Roasting time can vary depending on the size of the peppers.
Small peppers take much less time. Keep an eye on them!
After roasting, cover the roasted peppers with parchment paper or heat resistant plastic to allow them to steam and loosen the skins further.
Use a small knife or you fingers to remove the blackened skin.
StorageStore for 5 days in a sealed container covered with oil. Freeze roasted pepper strips prior to dressing with oil and garlic. Layer in a sealed container or heavy duty freezer bags for up to three months. Thaw in the fridge then dress as in the recipe.