in Italy

Peppers – Antipasto

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Ingredients for 4 servings:

  • 3 bell peppers, red, yellow, green
  • 1 lemon(s)
  • Sea salt
  • pepper
  • olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peppers marinated in olive oil

Separate the peppers from the stem, quarter them, and place them skin-side up on a baking tray. Then cook in the oven on the top rack at maximum top heat; the grill function is ideal. When the skin blisters and turns black, remove the tray from the oven and cover with a damp cloth. Once the peppers are hollowed out, the skin can be removed. The darker it becomes in the oven, the easier it is to peel. Arrange the strips inside-out on a platter and season with salt and pepper. Squeeze the lemon juice evenly over the peppers and drizzle with olive oil to finish. Let it sit for a while, then serve as an appetizer with bread or as a side dish to grilled food.

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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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