Here is another very simple recipe that goes well as a side dish, a starter or for a light dinner. Light<\/em>,\u00a0as the hard digestive skin will be previously removed.\u00a0In 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<\/em> good! Give it a try!<\/p>\n

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Ingredients:<\/strong><\/p>\n

4 bell peppers (pick the colors as you like)<\/p>\n

2tbsp of extra virgin olive oil<\/p>\n

2 garlic cloves<\/p>\n

a pinch of salt<\/p>\n

1tbsp of chopped parsley<\/p>\n

* \u00a0* \u00a0* \u00a0* \u00a0*<\/p>\n

Preheat the oven at 190\u00b0C \/375\u00b0F. 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

If you let it rest for a few hours the flavor will be even more intense. Serve them at room temperature.<\/p>\n

Prep Time: 1h\u00bc<\/p>\n

Serves 3 to 4<\/p>\n

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Here is another very simple recipe that goes well as a side dish, a starter or for a light dinner. Light,\u00a0as the hard digestive skin will be previously removed.\u00a0In 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 […]<\/p>\n","protected":false},"author":2,"featured_media":243,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,5,10],"tags":[],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/240"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=240"}],"version-history":[{"count":1,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/240\/revisions"}],"predecessor-version":[{"id":503,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/240\/revisions\/503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/243"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}