Italian roasted peppers recipe - antipasto or side dish
A simple and classic Italian antipasto made with roasted red peppers, olives, celery, mint and a generous drizzle of extra virgin olive oil. Smokey, sweet, crunchy and fresh- it tastes even better the next day!
Servings: 4 people
Ingredients
- 4 red peppers
- 10 olives as kalamata
- 1 celery stalk with the leaves
- 8 fresh mint leaves
- 2 tablespoon extra virgin olive oil
- 1 garlic clove
- salt and black pepper to taste
Instructions
- Preheat the fan oven to 200c, 392°F ,gas mark 6. Wash the peppers and lay them on a baking paper.
- Roast them for 50 minutes and make sure to flip them over every 15 minutes. The peppers are roasted once the skin is evenly charred. In the meantime, wash the celery and the mint, then set them aside.
- Place the roasted peppers in a bowl covered with plastic wrap. Let them rest for 15 minutes. After that, remove the skins from the peppers using your hand.
- Cut the peppers in half and remove all the seeds with a knife. Slice each pepper into long strips using a knife.
- Cut the garlic and celery into small cubes using a knife. Break the mint leaves gently with your hand. Add all the ingredients in a serving plate and give it a good mix before serving.
Notes
Storage
Store the leftover in airtight container in the fridge for up to 2 days. This recipe is not suitable for freezing.
easy salad, red peppers, roasted peppers
