Description
Piedmontese Roasted Peppers with Garlic and Parsley is a vibrant and flavorful dish featuring tender bell peppers roasted to perfection and infused with a savory mixture of garlic, fresh parsley, and olive oil. This simple yet elegant recipe highlights the fresh ingredients and traditional Piedmontese flavors, making it a perfect side dish or a colorful appetizer.
Ingredients
Scale
Peppers
- 4 large bell peppers (mixed colors: red, yellow, and green)
Garlic and Herb Mixture
- 4 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the peppers.
- Prepare the Peppers: Wash the bell peppers thoroughly, then cut them in half lengthwise and remove all seeds. Arrange the pepper halves cut-side up on a baking sheet.
- Mix Ingredients: In a small bowl, combine the minced garlic, chopped parsley, extra virgin olive oil, salt, black pepper, and balsamic vinegar if you choose to use it. Stir well to create the garlic and herb mixture.
- Coat the Peppers: Brush the garlic and parsley mixture generously over the cut sides of the peppers to ensure full coverage and flavor infusion.
- Roast the Peppers: Place the baking sheet in the preheated oven and roast the peppers for 25 to 30 minutes. Roast until the peppers are tender and light char marks appear, enhancing their natural sweetness.
- Cool and Serve: Remove the roasted peppers from the oven and allow them to cool for a few minutes. This resting time helps the flavors meld.
- Garnish: Drizzle a little extra olive oil over the peppers and sprinkle with additional chopped parsley to serve, adding freshness and a beautiful presentation.
Notes
- Using mixed colors of bell peppers not only makes the dish visually appealing but also offers a variety of sweetness levels.
- Balsamic vinegar is optional but adds a subtle tangy sweetness that complements the roasted peppers.
- You can serve these peppers warm or at room temperature as a side dish or appetizer.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days.
- For a smoky flavor, you can char the peppers on a grill before roasting.
