Rustic roasted red peppers

Enjoy the last of summer produce from farmers markets by marinating some red peppers for a delicious side to your meals.

Contributed by Anna Buss


Rustic roasted red peppers

As the season changes from summer to autumn, so does the produce at farmers markets. But there’s still time to enjoy summer veggies in a new way by marinating, curing, pickling, or freezing.

I like to roast and marinate vegetables in olive oil and use them throughout the week. You can roast peppers over gas or electric stove burners. This technique is easier on gas, but I used my electric burner — either way, you need to monitor the peppers and rotate as needed. These marinated peppers are versatile and can be used in salads, sandwiches, or as a side dish. My favorite way to serve them is with fresh, rustic bread and mozzarella or Parmigiano-Reggiano cheese.

Servings: 4, as a side dish

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients

  • 4 red peppers
  • 1 garlic clove, shaved with a mandolin or cut thinly with a chef’s knife
  • 1 sprig basil
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • Pinch of salt

Directions

  1. To roast the peppers, turn your gas (or electric) burner on high heat and lay the pepper directly on the flame (or burner). In about 30 seconds the skin will start to burn. Use tongs to rotate until the pepper is blackened all around and has softened. This process will take 5 to 10 minutes.
  2. Once the pepper is completely blackened place it in a bowl and cover bowl with plastic wrap. Let sit for about 10 minutes. 
  3. Remove peppers from bowl and wipe off charred peel with a paper towel or your hand. Do not rinse the peppers as that will dilute the flavor.
  4. Cut a lengthwise slit in the pepper and lay the pepper flat on a cutting board. Scrape off seeds with a knife. 
  5. Tear peppers into strips and place in bowl. Cover with extra virgin olive oil, balsamic vinegar, and a pinch of salt. Garnish with torn basil leaves and shaved garlic. 
  6. Store in the fridge for up to a week. Let the marinated peppers come to room temperature to soften the olive oil before serving.

Nutrition Information (per serving)

  • Calories: 130
  • Total fat: 10
  • Saturated fat: 1.5 g
  • Cholesterol: 0 mg
  • Sodium: 40 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 2 g
  • Sugars: 5 g
  • Added sugars: 0 g
  • Protein: 1 g