This side dish is quick and easy to make. You can use red and yellow bell peppers (although, by all means, feel free to use other ones like orange and/or green bell peppers) along with extra-virgin olive oil, balsamic vinegar, garlic, and some herbs if you want. The flavor is clean and simple, and you will find these peppers go with all kinds of barbequed foods whether you are cooking beef, chicken, fish, seafood, or just a variety of meats and fish. Offer this as a side dish and the colorful, tempting presentation will tempt everyone to take a spoonful, and the cooked peppers are tender and succulent, while the oil, vinegar and garlic marinade gives them a lovely fragrant flavor. If you are looking for something unusual and different, but healthy, nutritious and tasty, this might be the perfect recipe to make.
The peppers are baked in the oven until the skin chars, because once it gets like this you can peel the skin off easily. The hot peppers go in a bowl which is then covered by plastic wrap. The result is the steam gets trapped in there and that makes the skin come off easily. Are you out of plastic wrap? No problem – you can simply put the cooked bell peppers in a paper bag and roll the end up so it is pretty much airtight. After 20 minutes or so, open the bag and the skin will come off. To get it off, you just need to rub it with your fingers, to reveal the tender flesh underneath. Although this side dish could be served warm, the peppers do soak up the aromatic flavors of the marinade when you give them chance to sit in the mixture for a while, so we suggest you refrigerate them for half an hour or more, then serve them, and you will enjoy a smoother, richer flavor. Perhaps you are not keen on raw garlic, in which case, lightly sauté the garlic in the oil for a minute or so, then use that in the marinade instead of using the raw garlic and oil. The flavor will be a little lighter and softer if you do.
Tips for Roasted Bell Peppers
Bell peppers were considered ‘exotic’ until the 1970s in many places but these days they are commonplace and feature in hundreds of different recipes. Although we are roasted them in the oven in the following recipe, it is also possible to roast them on the barbeque, although this means you will need to forgo the marinating time else the main dish you are cooking on the barbeque is going to be ready when the bell peppers are still charring, and that means you will not be able to let them cool, skin them and marinate them in time. If you do want to cook them on there though, you can. Roasting them over a flame makes them juicier and richer in flavor. Cut each bell pepper in half and discard the seeds and white bits, then cook them skin down on the barbeque for 4 minutes per side or until the skin is blistering. If the barbeque is not that hot, it might take up to 7 minutes per side. Then you need to do the insides of the peppers which will take a few minutes. Bell peppers are good for this dish or, for a touch of spice, try Anaheim peppers or another variety. If your main dish is spicy though, stick with bell peppers so you do not end up with too many spicy components on one plate. Although this recipe calls for dried herbs, for the sake of simplicity, if you have the fresh ones by all means use them.
- 1 yellow bell pepper
- 1 red bell pepper
- 1 finely sliced garlic clove
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- Pinch each of dried basil and/or parsley (optional)
- Salt and black pepper to taste
- Preheat the oven to 450 degrees F.
- Put the peppers in the oven on the rack and roast them for 15 minutes, flipping halfway, or until the skin is scorched.
- Put them in a bowl and cover it tightly with plastic wrap, then let them cool down.
- Rub the peppers to remove the skins, then rinse them under cold water.
- Cut the peppers in half, discard the skins and seeds and cut them into strips.
- Put the peppers in a serving bowl.
- Stir in the garlic, oil, vinegar, salt, pepper, and herbs (if using).
- Marinate in the refrigerator for at least half an hour, then serve with barbequed meat, poultry or fish.
Bell peppers are always colorful and attractive regardless of how you prepare and cook them. In this recipe they are roasted, peeled and then marinated in a garlic, extra-virgin olive oil, balsamic vinegar and herb mixture. You can expect fresh, fragrant flavors. This goes beautifully with any barbequed food whether you are serving lamb, pork, chicken, sausages, or fish. Cut the peppers into smaller pieces if you wish to use this as a topping for burgers or patties, or serve it as part of your salad. This recipe is very simple and you can cook the peppers in the oven or on the barbeque as you prefer.
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