Red and yellow pepper side dishes

09/30/2009 - 10:46

Does anyone know how to prepare the red and yellow bell pepper side dish, which is usually served cold. Are they roasted and then preserved in vinegar or are they freshly prepared and then left to go cold. They usually have a vinegary taste to them, hence why I thought they may be preserved.Thank youToni


 I don’t know if this is the recipe you mean but it is the one my Roman mother prepares and is a family recipe. As you can see, it contains no vinegar: Take four different coloured sweet peppers and roast them at 200°C  until the skin has started to blacken and come away from the flesh (usually about 30 to 40 minutes, but keep an eye on them!). Leave them to cool a little – some people put them in plastic bags or paper bags to allow the steam to loosen the skin but I don’t find this is necessary. Once peeled and de-seeded, cut into strips and season with salt, chopped garlic (according to taste) and chopped basil. Leave to get completely cool and serve. You can keep them in the fridge but remove about 15 minutes before serving since it better served at room temperature. Annamaria

As Carole and Raggio said it is very easy to prepare them. Just roast or grill the peppers, peel them, slice them and then they are ready to be kept in either oil or vinegar,or a combination of both and add garlic, herbs and spices to taste. Always use a glass or a ceramic bowl to and they can be safely kept in the fridge for about 3 days.

We tried the roasted peppers with oregano, balsamic vinegar and olive oil this week and they were yummy. Will definitely be doing those again!Also thank you to Mimosa for the other pepper recipes that you so kindly PM'd to me.