I have been wanting to try my hand at making marinated red peppers for a while now. It seems like one should have a little Italian ancestry in them in order to attempt this dish. So I’ll borrow my husband’s… good enough! It was relatively simple to make, and there is a variation that I will try next time which involves adding cooked tomatoes. But this is the classic recipe and is nice and basic. Although this is usually served as an appetizer, we had ours for dinner. As you know, dinner in France is simple, small and light. We ate our marinated peppers on the first day with wild rice and on the second day with quinoa. Both pairings were simple yet mighty flavorful.
I made my Marinated Red Pepper Antipasti with 3 large red peppers. Wash them, then cut them in half and take out all of the seeds. Lay them face-down on a baking sheet covered with parchment paper. Bake at 200C for 30 mintues. Each 10 minutes, turn them over.
While those are cooking, you can make the marinade. You’ll need two garlic cloves. Cut each in half and then add sage, rosemary and thyme to your olive oil. Then add salt and pepper. Mix it up and let sit.
At the end of cooking, the peppers should be lightly browned but not burnt. Dunk them once in cold water. The skin can now be easily peeled off. Slice the pepper lengthwise in strips and add to the marinade. Let sit at least 2 hours, preferably overnight.
Now, the variation that you can also use is to bake a tomato at the same time as the peppers, and then de-seed and peel the tomato and add the pulp to the marinade juice.