Roasted Bell Peppers

Roasted bell peppers are a delicious and very versatile side dish, as well as simple to prepare. Here’s how to make them.

Ingredients

• Bell peppers (as many as you want, I suggest a mix of colors for a more visually appealing dish)
• Extra virgin olive oil
• Salt
• Garlic (optional)
• Aromatic herbs such as rosemary or thyme (optional)

Preparation

1. Preheat the oven to 200 °C.
2. Wash the bell peppers, dry them, and cut them in half, removing the seeds and the white inner parts.
3. Place the pepper halves, skin side up, on a baking sheet lined with parchment paper.
4. Gently press the bell peppers to flatten them slightly and ensure they cook evenly.
5. Drizzle the bell peppers with extra virgin olive oil and sprinkle them with a pinch of salt. If desired, you can also add crushed garlic and some aromatic herbs for extra flavor.
6. Put the peppers in the oven and let them cook for about 20-30 minutes or until the skin is charred and the peppers are soft.
7. Once ready, take the peppers out of the oven and cover them with a sheet of aluminum foil. Let them cool for about 10-15 minutes. This process will make peeling the skin off easier.
8. Carefully remove the skin from the peppers (it should come off easily if they have been cooked properly).
9. Serve the roasted bell peppers as a side dish, possibly with an additional drizzle of oil or seasoned to taste.

Curiosity

Bell peppers are native to the Americas, but have become a fundamental ingredient in many Mediterranean cuisines. In Italy, roasted bell peppers are often enriched with anchovies, capers, or olives for an added flavor note. They can also be stuffed with tuna, goat cheese, or other ingredients of your choice for a more substantial dish.