Roasted peppers seasoned with garlic, olive oil, a pinch of salt and basil 

I LOVE SEASONED ROASTED PEPPERS, they are one of the recipes for summer side dishes that at least once a week I have to do, we enjoy them on bread, focaccia, pizza, in cold pasta, in short, where you put them they are fine! Cooking seasoned roasted peppers is very easy, first they are roasted and I make them in the oven, then they must be cleaned from the skin and seeds, cut into fillets and seasoned with oil, salt, parsley, basil and garlic. The peppers can also be roasted on the hob, as my grandmother did, or on the grill, cooked so sure they are fabulous! To remove the skin to the peppers in a simple and fast way once roasted in the oven I let them cool directly there, or once cooked I put them in a plastic bag that is used to freeze or in paper bags for bread, it will take a few minutes and the peppers are peeled in a moment. 

Roasted peppers are a light and appetizing side dish ideal for a basic preparation that can be very useful for seasoning pasta, for preparing timbales and for many other recipes. Sweet and fleshy, peppers are among the most characteristic vegetables of the summer, although they are now on sale all year round. Rich in mineral salts and especially vitamin C – even 4 times that of citrus fruits – peppers have few calories (22 Kcal per 100 g) and are therefore perfect even for those on a diet.

But how to roast and peel peppers? The most experienced cooks will certainly know: to prepare roasted peppers and peel them without problems, the trick is to bake them whole, without seasonings, and then when they are still hot let them cool in a plastic bag. Once warm and manageable, the roasted peppers will peel without difficulty and without waste, and can then be seasoned to form a healthy and light side dish, or used for other preparations. Let's take advantage of the season then and fill up on vitamins with these roasted peppers!

From a nutritional point of view, peppers are low in calories and can be consumed in abundance even by those who are following a weight loss diet, obviously being careful not to season them too much (remember that the oil is very caloric). If we consider vitamins and minerals they are rich in: vitamin C, vitamin A, potassium and iron. Now see with me the recipe for these delicious roasted peppers seasoned.

Ingredients

1 large yellow pepper

1 large red pepper

1 sprig of parsley

2/3 cloves of garlic

Extra virgin olive oil to taste

1 pinch of salt

Procedure

Wash the peppers, place them in a baking tray covered with parchment paper and put them in the oven at 180/200 °C for about 30/40 minutes or until you see that the skin is almost burned. Halfway through cooking, turn the peppers so that they roast well on both sides. The times vary according to the size of the peppers. Once cooked, close them in a plastic bag and set aside for about an hour. By doing this step, thanks to the steam, it will be easier to remove the skin! After the rest time, remove the peppers from the bag and proceed to remove the skin. Collect in a bowl the juice of the peppers left in the bag (nothing is wasted!). Cut the peeled peppers into flaps by removing the seeds and filaments. They will be so tender that this operation can even be done with your hands! Now peel the garlic, slice it finely and set aside. Chop the fresh parsley. Take the bowl with the pepper juice and add oil, a pinch of salt and chopped parsley. Take a baking dish and make a first layer of peppers, seasoned with slices of garlic and the emulsion of oil, pepper juice and parsley. Continue in layers with the remaining peppers. If possible, let the peppers flavor for at least an hour in the refrigerator, but you can also serve them immediately!

Enjoy your meal!