Have you ever wondered how to make roasted peppers? It is quite simple and not very time consuming. I’ve seen roasted red peppers put in Antipasto Salads and antipasto appetizers at Italian Pizzerias and Italian restaurants on the east coast and if they are freshly prepared, they can really be a delicacy.
My mom used to make roasted peppers nearly every week for our Sunday dinner. I remember watching her broil the red bell peppers and then remove the skin, cut them and put them in olive oil and fresh garlic with a sprinkle of salt and oregano. They tasted so good on top of a piece of fresh Italian bread!
I still enjoy them now, especially when accompanied with my antipasto favorites- thinly sliced Prosciutto, Sopressata, Capicola, fresh mozzarella cheese, sharp provolone cheese, marinated artichoke hearts, and olives. There are many ingredients that can be included on an antipasto plate. I’ve seen hard boiled eggs, marinated mushrooms or even anchovies.
If you purchase the jarred roasted red peppers but, have never eaten the homemade version, you are in for a treat because they taste a lot better! Give it a try. You only need to make a small bowl the first time to see that it is easy and not very time consuming. If your spouse or family enjoys roasted peppers in restaurants or Italian delis, they are sure to love this homemade recipe for a fraction of the cost if you can find the peppers on sale or at a farmers’ market produce stand. Considering I’ve seen roasted red peppers for $9-10 per pound at the grocery store, you can make them for probably half that price even if you pay full price for the peppers.
These red roasted peppers are always a hit at my parties!
Roasted Red Peppers
An easy, delicious, vegan and gluten free Roasted Red Peppers Italian appetizer.
2 large red bell peppers, washed
1.5 tbs of extra virgin olive oil
2 garlic cloves, cut in half
2 dashes of dried oregano
Salt to taste
- Set oven to broil setting or 500 F degrees.
- Put the bell peppers on a oil sprayed, foil lined baking sheet.
- Place peppers in oven and set time for 15 minutes. The skin of the peppers will begin to turn black which means the skin is separating from the flesh which, it is supposed to do.
- When the timer rings, carefully turn peppers over and return to oven for five more minutes so the other side can blacken.
- After the other side of peppers has blackened five only minutes later, remove peppers from oven and let cool five minutes.
- While peppers are still hot, carefully remove the burnt skin with a fork and knife. Discard stem and all seeds. Although it is easier, do NOT run peppers under water to remove seeds because you will wash away the pepper juice that gives so much flavor to this recipe.
- Cut the pepper flesh into strips and put in a bowl with remaining ingredients.