If you’re looking to have your house smelling delicious and like you’ve cooked all day, you must roast some red peppers immediately! Us Italians love our sweet peppers and we use them as a side to a steak, added to salads or in a delicious sandwich or frittata. The method and list of ingredients does not vary much and though you could use green, orange or yellow peppers, the red ones are the easiest to peel and the sweetest ones. Since peppers are mostly water, they will wilt substantially once roasted so you will end up needing more than you think. (The pictures here are of 9 large peppers.) Choose peppers that are bright in color and free of blemishes.
6 red peppers (or as many as you wish, but if you’re going to open up your oven, might as well roast at least 6!)
2 Tablespoons olive oil
1 Teaspoon of salt (less or more may be needed, depending on how many peppers you roast)
1 Teaspoon fresh oregano
1 glove of garlic (if desired)
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