Roasted Peppers are a savory, versatile addition to many Italian recipes. In the recipe below, however, they are the star of the show.

Ingredients:

3 large red, orange, or yellow peppers, washed and thoroughly dried.

2 to 3 cloves of garlic, finely minced.

1 T. Dried oregano.

2-3 T. Extra Virgin Olive oil.

Salt to taste.

Preparation:

Step 1 – If using an outdoor propane grill, place the peppers directly on the grill, at high heat. Turn as each side becomes charred (blackened).

Step 2 – Once all sides have blackened remove the roasted peppers from grill or burner. Allow to sit for a few minutes to continue to steam. This will loosen the skin from the pepper. After a few minutes, run the peppers under cold water. They will collapse and the stems and seeds will fall off easily.

Step 3 – Once the stem, core, and seeds are all removed, lie the peppers on paper towels to remove as much moisture as possible. Pat dry if needed.

Step 4 – Slice the roasted peppers into thin strips and arrange on a platter.

Tip: I like to mix them all together and let them fall onto the plate (as shown below) or in a neat row on a long platter (as shown above). Similarly, I let them fall where they may and they never disappoint me. And notice those small bits of char left behind? Leave them. They just enhance the flavor and add to the dramatic look of the dish.

Seasoning for Roasted Peppers

Step 5 – Sprinkle oregano and garlic over peppers, making sure to evenly cover all peppers. Drizzle olive oil making sure every last bit is covered, and add salt to taste.

Allow the peppers, once seasoned, to sit for 30 minutes or longer, at room temperature, so they absorb the flavors of the garlic, olive oil and seasonings.

Tips:

Roasting can also be done on an open flame on an indoor gas stove. If you opt to roast them on your stove top, smoke alarms tend to love this method, so keep a close eye on the process to avoid over smoking.

Be sure that when you removing the peppers from the fire, that they aren’t firm. They should give in easily to the tongs and almost collapse. If they are still firm, they need more time over the fire.

If you have fresh oregano available, chop some up for the final presentation. Still use the dried oregano, but add a little fresh when ready to serve as it will enhance the look of the dish and give it a little extra wow.

Insights:

Use your instincts! I don’t ever serve a dish that doesn’t tickle all of my senses. Taste it, while you prepare it, to make sure the texture is what you expected. Smell the dish. It shouldn’t be overpowered by one ingredient. You should be able to smell the garlic, the oregano, the olive oil, and the peppers. Look at the dish, before serving it. Let your eyes scan the presentation and look for things like symmetry, shadows, shine, and even distribution of ingredients. It is amazing how a beautifully plated recipe can take a dish to the next level. Above all else, keep it simple.

How should you eat these?

A fork is a good start, but they can be piled high on a crusty slice of French bread, topped with provolone, manchego, caciocavallo, or pecorino cheese (I prefer pecorino or caciocavallo). In addition, if there are left overs (rarely in my world), you can refrigerate them and heat them up the next day with some eggs. I also like to save some to puree and incorporate into pasta making (I will share that process in another post). They are also a great accompaniment to any kind of sandwich, but particularly one with your favorite Italian sausage.

View my recipe for Roasted Red Pepper Pasta, another use for these savory peppers on my blog page!

Enjoy!