Do you love veggie side dish? These easy oven roasted peppers will surprise you!
Easy to make, they’ll be the perfect side to many dishes.
Red and yellow peppers combine with extra virgin olive oil, garlic and parsley. Simple flavors for a perfect dish!
- 1 kg yellow and red peppers
- 1 tablespoon extra virgin olive oil
- salt to taste
- 2 cloves of garlic
Wash the peppers and place them on a baking tray lined with baking paper. Bake at 392°F for 45 minutes. Put the peppers inside a bag and close it. This will make it easier to remove the peel.
Cut the peppers, and remove seeds. Slice them.
In a bowl, add 2 cloves of minced garlic, salt, extra virgin olive oil and chopped parsley. Whisk and add the seasoning to the peppers.
Arrange veggies and let rest for 30 minutes. Serve them at room temperature.
Oven roasted peppers can be stored in the fridge for up to 2 days in an airtight container. Let them at room temperature before serving them again.
If you prefer, you can slice peppers before cooking them and add oil, salt and garlic. Arrange veggies and place on a baking pan. Bake at 450°F for 30 minutes or until well-cooked. Serve them immediately, when still warm, or at room temperature.
Add some vinegar to the peppers to get a more intense flavor. Add other veggies to the peppers to enrich the dish. You can create so many variations, according to your tastes or the season you are in.