Silvia’s Roasted Peppers
The aroma of peppers grilling over a wood fire instantly transports me to my childhood and the countless times I watched my mum prepare these colourful, slender vegetables out in our backyard. I remember witnessing women across the generations mingling around the outside table, laying out sheets of yesterday's newspaper while piling the charred peppers on top, allowing them to cool before beginning the messy task of peeling away the blackened skins to reveal the soft flesh, all the while laughing and chatting.
These days, I like to use the BBQ to grill my peppers as it is quick and easy. The soft flesh of the peppers makes for a wonderful salad when combined with high-grade extra virgin olive oil and vinegar; the garlic and basil leaves elevate it to another level. Served at room temperature with a loaf of sourdough to mop up any remaining juices, along with a generous chunk of pecorino, makes it a perfect option for lunch or served as a side for dinner. They keep well in the fridge in an airtight jar for 7 days, ready to be added to a sandwich or as an accompaniment on an antipasto platter. You can't go wrong with this southern Italian recipe.
Serves: 6-8 People
Preparation: 40 minutes
INGREDIENTS
2 red peppers
2 yellow peppers
2 green peppers
1/3 cup extra virgin olive oil
1 tablespoon of red wine vinegar, or to taste
1 - 2 garlic cloves, crushed
½ cup basil leaves, torn
1 teaspoon of sea salt, or to taste
Freshly ground black pepper
METHOD
Preheat your BBQ over the grill section. Grill peppers until skins begin to blister and blacken. Rotating to cook evenly.
Place peppers in a bowl and cover with plastic film for about 15 minutes. This allows the peppers to sweat, which makes it easier to peel away the skins.
Gently peel away the skin, removing all bits of blackened skin, the stalk, and the seeds. Keeping some seeds adds to the beauty of the dish, if you like.
Slice each of the peppers into thick strips, or better still, use your hands to pull the flesh apart for a more rustic, authentic look. It is also relaxing to do it this way.
Place in a shallow dish with oil and vinegar. Add the basil leaves and garlic, and mix gently with your hands until everything is combined. Taste and add more salt or pepper as you like. You may find that you need more vinegar, too.
Spoon onto a platter and garnish with extra basil leaves to serve.
Generational recipe collected and tested by the talented Amy Minichiello.
