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To accompany meat or fish, as an aperitif and even as a sandwich. Any excuse is good to wear these roasted peppers to the table. It does not matter how we present them because they will like everyone, children and adults.
They are done slowly, in the oven, and we obtain a result as beautiful as the one you see in the photo: some strips of intense red pepper with a flavor… ummm, delicious.
Roasted peppers with the aroma of rosemary
To accompany meat or fish, as an appetizer and even in a sandwich. Any excuse is good to bring these roasted peppers to the table.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 4
Ingredients
- 4 red peppers
- Extra virgin olive oil
- Fresh rosemary
- Sal Island
For the dressing:
- 1/4 onion
- 2 cloves of garlic
- Extra virgin olive oil flavored with rosemary
- Sal Island
Music
We preheat the oven to 200º.
Wash and dry the peppers well. With our hands, we spread them with extra virgin olive oil. We put them in a container suitable for oven. We put the sprigs of rosemary in the container and add salt to the peppers.
When the oven has reached 200º we introduce our dish with the peppers, at medium height. After 25 minutes, being careful not to burn ourselves, we turn the peppers. We let them cook for another 20 or 25 minutes.
Once done, we take them out of the oven and allow a few minutes to cool down a bit. Then we peel them and remove the seeds. We always do this on our container, in which we have roasted the peppers, to collect the juice. If we have obtained very large pieces of pepper, we cut them into strips and we place them in a clay container.
We chop our onion quarter into julienne strips and put it with the peppers. We also add the two cloves of garlic, whole and peeled.
We season everything with the juice that they have released in the oven and when cleaning them, with a drizzle of extra virgin olive oil and a little salt.
We serve warm or cold. They keep for several days in the fridge, covering the container with plastic wrap.
