Oven-roasted peppers

Ingredients

• 1 kgred peppers
• 1 kgyellow peppers
• 100 gTaggiasca olives
• 1 clovegarlic
• as neededparsley
• as neededextra-virgin olive oil
• as neededsalt
• as neededblack pepper

Instructions

1. 1

   Roast the peppers

   Arrange the peppers on a baking tray lined with baking paper and add salt. Roast in a preheated oven on the conventional setting at 220°C for 50 minutes. Transfer them to a bowl, cover with cling film and leave to cool a little; the trapped steam will soften the flesh and make peeling easier.

2. 2

   Peel and slice

   Remove the seeds and peel the peppers. Cut the flesh into strips about 1 cm wide and place them in a bowl.

3. 3

   Chop the herbs

   Finely chop the garlic and parsley with a knife, then add them to the peppers.

4. 4

   Dress and chill

   Add the Taggiasca olives, then season with olive oil, salt and black pepper. Mix and leave in the fridge for at least 20 minutes so the flavours can mingle before serving.

What are oven-roasted peppers?

Roasted peppers are a familiar feature of Mediterranean cooking, where sweet peppers are cooked until tender and served as a side, antipasto or topping. This version pairs red and yellow peppers with briny Taggiasca olives, garlic and parsley.

The simple dressing lets the peppers’ sweetness come through, while a short rest in the fridge gives the flavours time to come together. Serve them on their own or spoon them over bruschetta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 25g carbs, 17g fat.

The peppers provide most of the carbohydrates, while the olive oil and olives contribute most of the fat; there is little protein in the listed ingredients. Serve a portion alongside a protein-rich main and a grain or bread if you want a more balanced plate.

Choosing the peppers

Red and yellow peppers: use firm peppers with smooth, unblemished skin so they roast and peel evenly. The two colours bring a mix of sweetness and a bright look to the finished dish.

Taggiasca olives: these small olives add a savoury, gently fruity note. If they are packed in brine, drain them before adding.

Roasting and peeling

Even roasting: arrange the peppers in a single layer on the lined tray so the heat can reach them evenly. Roast at 220°C for 50 minutes as directed.

Steam loosens the skins: cover the hot peppers in the bowl with cling film and let them cool a little before peeling. This also makes them easier to handle.

Getting the texture right

Tender flesh: the peppers should be soft enough to slice into strips after roasting and cooling slightly. If they still feel firm, follow the recipe’s roasting time and check that your oven was fully preheated.

Neat strips: remove the seeds and peel first, then cut the flesh into strips about 1 cm wide. Keep the pieces in a bowl to catch their juices.

Seasoning and resting

Garlic and parsley: chop both finely so they distribute well through the pepper strips. Add them after roasting to keep their flavours fresh.

Chilling time: dress the mixture with olive oil, salt and black pepper, then refrigerate it for at least 20 minutes. Taste before serving and adjust the seasoning if needed.

How to serve them

As a side: serve the peppers alongside grilled vegetables, fish or other savoury mains. Their soft texture and olive dressing work well with simply prepared food.

On bruschetta: spoon the peppers and some of their dressing over toasted bread for a starter. Add them just before serving so the bread stays crisp.

Recipe notes & tips

• Line the baking tray with baking paper to make it easier to handle the roasted peppers.
• Let the peppers cool under cover before peeling, but do not leave them until completely cold if the skins are still difficult to remove.
• Cut the peppers into roughly even 1 cm strips for a consistent texture.
• Chop the garlic finely so larger pieces do not dominate a bite.
• Drain the olives if they are stored in brine before mixing them in.
• Taste the peppers after chilling and adjust the salt and black pepper before serving.

Variations

• Add capers: stir in a few drained capers for a sharper, brinier flavour.
• Use fresh basil: swap or supplement the parsley with chopped basil.
• Add chilli: include a little finely chopped chilli with the garlic for gentle heat.
• Try another olive: use another pitted black olive if Taggiasca olives are unavailable.
• Serve with cheese: add crumbled feta just before serving for a salty contrast.

Common mistakes to avoid

• Skipping the covered rest: the skins can cling to the flesh; cover the peppers after roasting and let them cool a little.
• Peeling too soon: hot peppers are awkward to handle; wait until they have cooled enough to touch.
• Leaving in the seeds: remove the seeds before slicing for a tidier texture.
• Cutting uneven strips: very different sizes make the dish less consistent; aim for strips about 1 cm wide.
• Serving straight away: the dressing has less time to mingle; chill the mixture for at least 20 minutes.
• Adding too much oil at once: the peppers can become greasy; add it gradually and stop when the strips are lightly dressed.

How to store

Keep the dressed peppers in a covered container in the fridge and eat within 3 days. Serve chilled or bring them towards room temperature before eating; if reheating, warm gently in a pan or microwave until just heated through.

Frequently asked questions