in Italy

Fee's marinated peppers

updated

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Ingredients for 4 servings:

  • 6 bell peppers, mixed red and yellow, possibly also orange
  • 1 small onion(s), red
  • ½ tsp honey, mild, liquid
  • 4 tsp lemon juice
  • 4 tbsp olive oil, mild
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Antipasti

Quarter the peppers, remove the seeds, and place skin-side up on a baking sheet lined with parchment paper. Roast at 200°C on the top rack or in a preheated grill until the skin turns black. Cover the peppers with a damp tea towel and let cool. Meanwhile, finely dice the red onion and mix with honey, lemon juice, and olive oil to make a vinaigrette. Season with salt and pepper. Peel the skin off the peppers and discard. Halve the peppers again, if desired, and add them to the prepared vinaigrette. Mix thoroughly and let stand for at least 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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