Here is another very simple recipe that goes well as a side dish, a starter or for a light dinner. Light, as the hard digestive skin will be previously removed. In my family’s villages the bell peppers are often roasted either in the fireplace (in the winter), on a grill or in the oven. Here in Germany we use most of the time the oven; rarely a pan, as it takes longer, as you have to keep turning them more often. Of course grilling them on a fire will intensify the flavor even more, but no matter how you prepare them, they taste so good! Give it a try!
4 bell peppers (pick the colors as you like)
2tbsp of extra virgin olive oil
2 garlic cloves
a pinch of salt
1tbsp of chopped parsley
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Preheat the oven at 190°C /375°F. In the meantime wash the bell peppers (don’t remove the stem) and place them on a sheet pan. I recommend using a baking paper, as the burned spots might be a little hard to remove afterwards.
Then leave them in the oven for about 30-40min until the skin looks almost burned and wrinkled. Turn them once or twice while roasting. After removing the pan from the oven, wait a little until they are cool enough to handle. Alternatively you can place them in a paper bag (i.e. the one that you use for sandwiches) to cool off, which will help removing the skin more easily.
Now remove the stem and peel off the skin. Cut them into pieces and place them in a bowl or a plate to be seasoned with the olive oil, salt, the chopped garlic and parsley.
If you let it rest for a few hours the flavor will be even more intense. Serve them at room temperature.
Prep Time: 1h¼
Serves 3 to 4