Roasted Peppers 〜with your favorite wine〜

When I roasted peppers for the first time, I was amazed by the aroma from the oven. It stimulated my appetite so much! Since then, I've been roasting peppers for years. I sometimes serve this dish as an appetizer with baguette, and other times as side-dish salad with Mozzarella cheese, green olives & arugula. They normally disappear quickly. Let me show you how I make this dish.  

Roasted Peppers

Ingredients:

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

2 Tablespoons white wine vinegar

3 Tablespoons extra virgin olive oil

1/4 cup golden raisins

1/8 teaspoon red pepper (or just a little amount)

sea salt & freshly ground black pepper

1/2 teaspoon chopped garlic

1 teaspoon granulated sugar

For side-dish salad

1 ball Mozzarella cheese, torn

6 green olives, sliced in halves

A handful of baby arugula

Directions:

1: Preheat (mini) oven to 450F. Place the peppers on a baking sheet (or on aluminium foil) roast for 30-40 minutes until slightly blackened. Turn them over a few times during roasting.

2: After roasting, put the peppers in a bowl and cover with plastic wrap. Leave them to cool. 

3: Peel the peppers, and discard the seeds and stems. Skins come off easily.

4: Cut the peppers into 1-2 cm (1/2-3/4inch) strips.

5: Combine vinegar, extra virgin olive oil, golden raisins, red pepper, garlic and sugar, and mix. Season to taste with sea salt and black pepper.

6: Add the pepper strips to the vinegar mixture to marinate.

7: Marinate for 1-24 hours and serve at room temperature. It can be made in advance before the party. 

8: To serve as side-dish salad, tear one ball of Mozzarella cheese over the pepper mixture. 

9: Scatter over the green olive (I used the green olive stuffed with red bell peppers) and toss baby arugula. Serve immediately.

10: We had this dish with grilled chicken breast & cranberry sauce and some peperoncino pasta.

11: As an appetiser, serve with a grilled baguette. Garnishing with parsley is good, too. 

12: Enjoy roasted peppers with your favorite wine. My husband had a glass of zinfandel and I had rosé.

Thank you so much for visiting Kula Vineyards Food & Wine!