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