Saturday, April 3, 2010

Roasted Red Peppers With Garlic and Parsley

Right now the wonderful aroma of roasted red peppers permeates my kitchen as I prepare this next simple Mediterranean side dish to accompany the marinated lamb chops, for what else, Easter dinner. With a few ingredients, you can make this recipe ahead of time.

All you need is:
4 firm red sweet peppers
2 garlic cloves, thinly sliced
a handful of parsley, coarsely chopped
extra virgin oil
salt and pepper to taste

Place your oven rack on the second position away from the top boiler element. Set the oven to broil. Place the red peppers on a pizza tray or cookie sheet. Very important: Pierce each pepper with a fork to allow steam to escape. Place on the rack and broil until charred. Turn the peppers to char all sides. I keep a watchful eye on the broiling process! Remove from the oven when the peppers are fully charred and let cool for easy handling. With a knife scrape off the charred skin and seed each pepper. Cut 1/2 inch slices lengthwise and set aside in a bowl. Toss in chopped parsley, sliced garlic pieces, and drizzle the oil over the peppers. Season with salt and pepper. Serve as a side dish or on fresh bread.


  1. Hi Anna,
    Thank you for posting this recipe. I can eat these red peppers as a side dish or topping your great bread recipe. It reminds me of being in the Italian countryside, having a picnic lunch. I have a question for you. When I am preparing orange, yellow or green peppers in the same way, the taste is totally different from that of using red peppers. Is it the type of pepper that I am using or the vinaigrette?

  2. Ann,
    I personally do not recommend using green bell peppers for this recipe. The red peppers tend to be sweeter and have a more delicate taste. Plus there is the added health advantage to using red bell peppers. Apparently, red peppers have nine times more carotene, an antioxidant, than green peppers. So you can't go wrong.