Roasting sweet peppers is one of the most delicious ways to use these summer time treats. Roasting deepens and sweetens the peppers' flavours and makes the flesh tender and soft with caramlized edges.
This marinade is fantastic with roasted peppers but pairs equally well with roasted or grilled eggplant, zucchini, onions, fennel or even carrots. The marinade recipe can be scaled up to do a larger batch
- 2 bell peppers - red or yellow
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1 garlic clove, minced
- 2 thyme sprigs
Preheat the oven to 375 degrees F. Cut the peppers in halves or quarters and toss with 1 tablespoon oil and a little salt. Scatter in a roasting pan or on a baking sheet and roast for 35 minutes or until they soften and take on some colour. Remove from oven and place in a bowl and cover with a lid or plate. Once cooled to room temperature, peel the peppers and cut into thick strips.
Whisk together the marinade ingredients. Pour this over the peppers and stir to coat. Leave the peppers for at least an hour or overnight in the fridge.
Peppers can be thrown into a salad, used alone as a side dish or on an antipasto plate. The peppers either alone or marinated are great on pizza or pasta in a quiche or in any number of other dishes.