Italian Grilled Pepper Appetizer, the perfect Roasted Pepper Recipe, tossed with fresh parsley and olive oil, so easy and delicious, make this your next appetizer!
Heat your pan grill (or barbecue), keep the heat fairly high, place the peppers on top and continue to cook, turning until burnt all over.
Remove from heat and place in a paper bag or bowl and cover with plastic, let sit for 15-20 minutes.
Clean the peppers, slice in half, remove seeds and skin and cut into thin strips, (don't rinse peppers under water, hands yes, peppers no).
Place pepper strips in a medium bowl, add garlic, Italian parsley, olive oil and salt, toss gently until combined. Let sit 30-60 minutes for flavours to mingle. Serve with fresh Italian bread or bruschetta. Buon Appetito!
Notes
To make roasted peppers in the oven - place the whole peppers on a parchment paper lined baking sheet and bake in a 425F / 220C oven for approximately 20-30 minutes until done. Move to a clean bowl cover and let sit 20 minutes then clean and rip or cut into strips.Left over roasted peppers should be stored in a sterilized jar with a tight fitting lid, make sure the peppers are covered in olive oil. Opened jars can be kept in the fridge for up to 2-3 weeks. If any mold appears or there is an off smell, toss the peppers.Roasted peppers can also be frozen, place cleaned roasted peppers in an airtight freezer bag or container. They will last 10-12 months in the freezer.