Marinated Peppers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 7 hrs 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 bell pepper (s), green
- 2 tablespoon balsamic vinegar
- 2 tablespoon white wine, drier
- 6 tablespoon olive oil
- 3 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and quarter the peppers and remove the white inner skins and seeds. Place with the cut surface facing down on a baking sheet lined with aluminum foil.
- Bake in a hot oven at 225 ° C for about 30 minutes. The peel should darken slightly and start to bubble. Take out of the oven, cover the pods with a damp towel and, one by one, remove the skin from the pods with a knife.
- Tip: If you have a microwave, it is a little more convenient. Prepare the peppers as above, place them on a plate and cook for about two and a half to three minutes on the highest setting. Then peel off the skin.
- Peel and chop the garlic and make a marinade with the balsamic vinegar, white wine, olive oil, salt and pepper.
- Tip: If you like it, you can stir in finely chopped basil.
- Mix this marinade well with the peppers and let it steep for a few hours.
- Since various types of Italian antipasti are served, I have specified the number of people as 12.
- This starter goes well with other marinated vegetables, crostini (e.g. with tomatoes), Parma ham with melon, etc.
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