Roasted bell peppers make the perfect side dish for white meats and are a very good base for sauces. They freeze well and thaw fast. Cook some extra ones to have them handy for a colorful appetizer. They are delicious with anchovies or with crumbled fresh goat cheese on top, or simply with a drizzle of balsamic vinegar and mint.
Ingredients:
(for 4 people) Sr V B Gf Ef Df
- 4 bell organic peppers, of different colors
- 4 Tbsp. of Evoo
- 1 clove of garlic
- 1 Tbsp. of minced parsley
- 1 pinch of salt
Preheat the oven at 400 F.
Wash and dry the bell peppers. Grease your hands with the Evoo and spread it evenly on the bell peppers. Line a baking pan with parchment paper, place the oiled bell peppers on it and cook in the oven, for about 40 minutes, carefully turning them on all sides to roast them evenly. Let the bell peppers cool down, then peel them. The external skin should come off very easily once the peppers are cold, otherwise wait longer. Remove all the seeds and cut the peppers into quarters. Peel the garlic, remove its green core and slice it thinly. Wash and mince the parsley.
Transfer the bell peppers onto a serving plate, dress with olive oil, garlic, parsley and salt.