Recipes from Andalucia
By Tracey Roberts
Roasted Red Peppers
Red Peppers are a Spanish September seasonal vegetable and a truly colourful one. A traditional Spanish plate being Roasted Peppers served with warm crusty bread as a tapas or with meats or fish of your choice as a vegetable, delicious and a wonderful, an easy to prepare recipe.
Preparation Time: 40 mins Cooking Time: 45 mins Total Time: 85 mins
Serves: 8 Difficulty: Easy Suitable for: Meat and Fish eaters
8 red peppers
- ½ cup plus 2 tbsp olive oil
- 1 clove garlic, sliced
- ½ tsp paprika (can be sweet or hot and smokey)
- Parmesan cheese (as much as you want!)
- ¼ tsp salt
- ¼ tsp sugar
Preheat oven to 200°c.
Rinse and dry the peppers and put them on a baking sheet in the oven and roast for approx. 20-30 minutes turning every 10 minutes until the skin goes darker and blisters.
Remove from the oven and let them cool until able to easily handle without burning your hands, then put them in a plastic freezer bag and close the bag, let them cool. When the peppers are cooled, remove skins and stems. Cut open over a bowl and remove seeds. Strain and save the juice for later.
Cut each pepper into 1/3” strips or to whatever size you prefer.
Heat oil in a pan over medium heat then add the garlic and sauté for 2 minutes until golden.
Add the peppers and any reserved juice and season with salt and sugar. Lower the heat and cook for 15 minutes stirring often. Serve with warm crusty bread and sprinkle parmesan over the peppers if you wish. A nice green salad will make a good accompaniment or serve with fish for a light meal.