Roasted red peppers are a classic Italian preparation, made by roasting whole peppers in the oven until soft and sweet, then peeling away the skins while still warm. Served at room temperature, they make a versatile starter or an easy make-ahead side dish.

Here, the roasted red peppers are dressed with olive oil, garlic, fresh thyme, capers, and a hint of bergamot, which adds a subtle citrus aroma. Bergamot is optional and can be replaced with a small amount of lemon zest and juice if unavailable. 

 

Serves 2, Prep time: 10 minutes, Cook time: 25–30 minutes

  • 2 large red bell peppers

  • 2 small garlic clove, thinly sliced 

  • 2–3 sprigs fresh thyme

  • 1 teaspoon capers, rinsed 

  • Zest and a few drops of juice of ¼ bergamot (optional; can substitute with lemon)

  • Extra-virgin olive oil (EVOO), to taste

  • A pinch of salt

Method

Preheat the oven to 220 °C (425 °F / Gas Mark 7).
Set a baking sheet lined with parchment paper, place red peppers and brush each pepper with a little EVOO.

Roast in the static oven until the skins are blistered and the peppers are soft, about 25–30 minutes.

During roasting, they will release a lot of water.

Peel off the skins while still hot, remove stems and seeds.

Cut the peppers into thick strips, transfer them to a fine-mesh colander set over a bowl to catch the liquid. 

Place the drained peppers in a shallow dish. Add garlic, thyme, capers, and a hint of bergamot zest and juice. Season with a pinch of salt and a generous drizzle of EVOO. Mix gently to coat the peppers evenly.

Cover and refrigerate for at least 2 hours before serving, allowing the flavours to meld.

Serve your Roasted Red Peppers at room temperature.

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...