Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 220 °C. Wash and dry the peppers and roast them whole on a tray for 35 to 40 minutes, turning halfway, until the skin is black and wrinkled. (Over charcoal or a gas flame it takes 10 to 15 minutes.)
- Transfer them to a bowl, cover with a plate and leave them to sweat for 10 minutes: the skin then comes away on its own.
- Remove the skin, stalk and seeds and tear the peppers into strips with your fingers, keeping the juice they release.
- Dress the strips with the sliced garlic, olive oil, vinegar, salt and chopped parsley. Leave to marinate at least 30 minutes before serving.
Shopping tip
Fleshy red peppers (California type) roast best. Jarred roasted peppers exist, but homemade ones dressed this way are not comparable.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.