Italian Style Marinated Peppers
February 08, 2016
"Many years ago I had this over a friends house whose parents had immigrated to the U.S. from Italy. They grew their own peppers and prepared it as indicated. These are to be served as a side to grilled, roasted, sautéed meats and fish. It also makes a good addition to a green salad or topping to crusty bread, bruschetta, or sandwich. Which ever way you decide to serve it, it is delicious."
- Serving Size: 1 (142 g)
- Calories 193.6
- Total Fat - 18.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 7.1 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 2.6 g
- Sugars - 3.6 g
- Protein - 1.4 g
- Calcium - 20.7 mg
- Iron - 0.8 mg
- Vitamin C - 118.5 mg
- Thiamin - 0.1 mg
Preheat the oven to 450 degrees F (200 degrees C).
Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is charred and blistered.
Immediately place in a metal, glass, or ceramic bowl and cover tightly with plastic wrap. Set aside so that peppers will sweat and let come to room temperature.
Once peppers have cooled, carefully remove stems and seeds. Remove the charred pieces of skin from each pepper.
Cut each pepper into strips lengthwise.
Place strips of pepper into a medium serving bowl, set aside.
In a small bowl, add olive oil, garlic, vinegar, basil, parsley, oregano, salt and pepper. Stir to blend.
Pour oil mixture over peppers and with a rubber spatula carefully mix throughout being careful not to break the strips. Serve.
NOTE: My friends parents used to make this recipe using the peppers that they would grown in their garden. They would can it to have it all year long, therefore if you prefer to can these, it works beautifully.
NOTE: They would also add whole fresh basil leaves as opposed to the chopped. I can't remember if they used the parsley, but I like to use it and like the taste it imparts.
Tips & Variations
No special items needed.