Roasted Capsicum in Oil

    Roasted Capsicum in Oil

    (18)
    11saves
    30min


    16 people made this

    I learned how to make these, 'Peperoni Arrostiti Sotto Olio', from my Italian mother-in-law. They can be used in other dishes such as bruschetta or pureed with cream then served over pasta. I usually have them on the dinner table in an antipasto tray or as a side dish.

    Ingredients
    Serves: 6 

    • 1 red capsicum
    • 1 yellow capsicum
    • 1 orange capsicum
    • 3/4 cup (185ml) extra-virgin olive oil
    • 1 clove garlic, crushed
    • 5 leaves fresh basil leaves, finely sliced
    • 1/2 pinch dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat a BBQ for high heat and lightly oil the grate. Reduce heat to medium.
    2. BBQ whole capsicum until charred on all sides; turning about every 5 minutes. Place charred capsicums in a glass bowl and seal with plastic wrap. Allow them to cool in bowl.
    3. Combine olive oil, garlic, basil, oregano, salt and pepper in a 500ml glass jar (or larger depending on size of capsicum).
    4. Remove cooled capsicum from bowl and scrape off charred skins. Cut capsicum in half and remove seeds and stems. Slice capsicum into long strips and place in oil mixture.
    5. Mix well assuring capsicum are covered in oil. Serve. Store leftover capsicums in refrigerator for up to 5 days.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (18)

    by
    18

    I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer.  -  05 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    15

    Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories. Consider that high praise.  -  12 Jan 2013  (Review from Allrecipes USA and Canada)

    by
    14

    Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those.  -  28 Dec 2009  (Review from Allrecipes USA and Canada)

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