Italian roasted pepper antipasto is one of the easiest and incredibly versatile recipes.
It’s one of the must-have appetizers for any gathering, big or small. You can make it well in advance and decide last minute if you want to serve it as a salad, on top of bruschetta, focaccia or all on their own.
This roasted pepper appetizer pairs perfectly with meat and seafood. It’s also your sure guess for your vegan and vegetarian guests.
This recipes is super simple and unpretentious - perfect for everyday meals. Yet, its bright color, bold and rich flavor make it irreplaceable for special occasions alike.
With only a few simple ingredients and easy preparation steps, it is what you’ll call your wild card in a dish! You can use various methods to roast peppers: on the grill, gas cooktop, or in the oven.
Unlike most recipes we will not be roasting them whole. This way you won't have to deal with all the mess that involves removing seeds that stick to your fingers and still won't remove completely from the peppers!
The method we'll use is the easiest and also requires the least amount of cleaning afterward. Moreover, oven-roasting highlights and brings out a unique flavor that you'll absolutely love.
Ingredients
- Bell peppers, mixed colors: red, yellow, and orange peppers are usually sweeter, while the green ones tend to be a little sourer. Choose to your taste, just make sure to add at least 2 colors.
- Parsley - use Italian flat-leaf variety for a bolder taste. You can also substitute it with fresh basil.
- Extra Virgin Olive Oil - not all oils are created equal! High-quality extra virgin olive oil will make a big difference when it comes to taste.
- Vinegar - white wine vinegar or apple vinegar work the best. You only want a hint of it. Depending on your personal taste and preference you can skip it completely.
- Salt to taste
- Capers (optional): Don't be fooled by their size and appearance. These unripened flower buds (yes, that is what capers are) will add a lot of flavor to your dish.
If the capers you buy are preserved in salt, make sure to desalt them before using them. You will need to immerse them in water at room temperature for at least 1 hour, and the water should be about twice the amount of capers.
How To Make - Step By Step
Preheat the oven to 390F (200C).
- Wash peppers by gently rubbing them under running water.
- Cut the peppers in half lengthwise, remove the seeds and white membrane. For large peppers you can cut them in thirds or even in quarters.
- Place them face down on a baking dish lined with parchment paper. Roast peppers in a preheated to 480F (250C) oven for 20 minutes.
- As a result they should be lightly charred but not burned.
- Once the peppers are cooked, transfer them from the baking sheet on an aluminum foil (or new piece of parchment paper). Do this as quickly as possible, peppers have to be still hot in order to create steam and be easy to peel.
- Cover with aluminum foil sealing the sides. Put peppers in the foil in a plastic bag and close it tightly. Let them sit for about 30-60 minutes. The trapped steam will allow you to peel the skin seamlessly.
- When peppers are cool enough to touch, peel them using your fingers. The skin should easily slip off. Dip your finger in the water from time to time to avoid the pepper skin sticking too much.
- Thinly slice the peppers lengthwise.
- Finely chop parsley and mix it with olive oil and vinegar and a few pinches of salt. Add garlic. If you like strong garlic taste finely mince it, otherwise simply cut into a few thin slices and add to the oil mix.
- Place the peppers in a serving dish and cover them with the prepared dressing.
- Top with a handful of capers (optional).
- Let marinate for at least an hour at room temperature or up to 3 days in the fridge.
How To Serve
You can serve this flavorful antipasto on its own or on top of some toasted bread to make mouth-watering bruschetta. Roasted peppers can also be added to pasta, salads, and sandwiches.
How To Store
If you don't want to use all the roasted peppers immediately, you can freeze them cooked and peeled. When ready to consume, thaw them, drain any liquid and let marinate with the dressing or use as desired.
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Full Recipe
Roasted Pepper Antipasto
Ingredients
- 5 bell peppers large bell peppers mixed colors, approx 3 lb (1.3 kg)
- 4 parsley sprigs
- ¼ cup extra virgin olive oil , scant ¼ cup
- 1 clove garlic or more to taste
- 1 tablespoon vinegar
- 1 tablespoon capers (optional)
- Salt to taste
Instructions
- Preheat the oven to 480F (250C).
- Wash peppers by gently rubbing them under running water.5 bell peppers
- Cut each pepper in half lengthwise and remove the seeds and white membrane. For large peppers you can cut them in thirds or even in quarters.
- Place them face down on a baking sheet lined with parchment paper. Roast peppers in the oven for 20 minutes. As a result they should be lightly charred but not burned.
- Once the peppers are cooked, transfer them from the baking sheet on an aluminum foil (or a new piece of parchment paper). Do this as quickly as possible, peppers have to be still hot in order to create steam and be easy to peel. Cover with aluminum foil and seal the sides. Put peppers in the foil in a plastic bag and close it tightly. Let them sit for about 30-60 minutes.
- When peppers are cool enough to touch, peel them using your fingers. The skin should easily slip off.
- Thinly slice the peppers lengthwise.
- Finely chop parsley and mix it with olive oil, vinegar and a few pinches of salt. Add garlic. If you like strong garlic taste finely mince it, otherwise simply cut into a few thin slices and add to the oil mix.4 parsley sprigs, ¼ cup extra virgin olive oil, 1 clove garlic, 1 tbsp vinegar, Salt
- Place the peppers in a serving dish and cover them with the prepared dressing.Top with a handful of capers (optional).1 tbsp capers
- Let marinate for at least an hour at room temperature or up to 3 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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