Nope, it isn’t summer yet – but sometimes when it’s “cold” outside, a girl needs a bit of sunshine on her plate. And marinated red peppers, as simple as they may be, always bring me back to my wonderful summers spent in Southern France, when the kids were little and we would have countless barbecues with friends vacationing at our place.
These sweet and savory gems are big throughout the Med, where they are often found on antipasti platters or appetizer plates either plain, on toasted crostinis or stuffed with cheese, anchovy or other local specialties. My current thing is to put a few in a gluten-free wrap, smothered with hummus and stuffed with fresh herbs and crumbled feta, but they also top our list of killer-good buddha bowl salad components. Either way, you can’t go wrong and they will add a sun-kissed note to any meal.
Ingredients
- 4 bell peppers
- salt, pepper
- 1/2 cup olive oil + extra
- fresh basil
- 1-2 garlic cloves, crushed
Instructions
- Preheat oven to 400F
- Place the peppers in the oven and leave them for 30 minutes or until they are half blackened
- Take out of the oven and let them cool at room temperature for 30 minutes
- Peel off the skin, take off the top and seeds. Cut each pepper into 4 slices.
- In a bowl, add some oil, a few slices of peppers, half a crushed garlic clove and a dash of salt and pepper. Repeat until you have no more peppers.
- Drizzle with extra olive oil, cover with a plastic wrap and put in fridge until ready to serve
- They keep 3-4 days in the fridge
