Description
Piedmontese Roasted Peppers with Garlic and Parsley is a classic Italian side dish featuring tender roasted red bell peppers sautéed with fragrant garlic, fresh parsley, and a touch of capers. This flavorful and colorful dish is perfect served warm or at room temperature as an antipasto or a topping for toasted bread, showcasing simple ingredients elevated through roasting and sautéing techniques.
Ingredients
Scale
Peppers
- 4 large red bell peppers
Sauté
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Peppers: Preheat the oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast for 30 to 35 minutes, turning occasionally until the skins are blistered and charred.
- Steam and Peel: Remove the peppers from the oven and transfer them to a bowl. Cover with a plate or plastic wrap and let them steam for 15 minutes to loosen the skins. Once cooled enough to handle, peel off the skins, remove the seeds and stems, and slice the peppers into thick strips.
- Sauté Garlic: In a skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Cook Peppers: Add the roasted pepper strips to the skillet and cook for 3 to 5 minutes, stirring gently to combine the flavors.
- Finish and Season: Remove from heat and stir in the chopped parsley and capers if using. Season with salt and freshly ground black pepper to taste. Serve warm or at room temperature.
Notes
- This dish can be made a day ahead and stored in the refrigerator; the flavors deepen overnight.
- Serve as an antipasto, side dish, or topping for toasted bread.
- Capers are optional but add a nice briny contrast.
- Make sure not to brown the garlic while sautéing to keep the flavor delicate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
