Even though most of us are snuggled up inside our cosy homes this winter, there’s no reason to stop eating like you’re on a Mediterranean holiday. To me, al fresco foods like grilled vegetables on bruschetta is the perfect snack all year round. And with the intensely bright red, orange and yellow hues that come with grilling really fresh peppers, it’s like a piece of sunshine on a plate.
You can certainly serve these peppers warm on a very cold day, grilling the goat’s cheese to toasty perfection, but I mostly prefer to eat my marinated peppers at room temperature. Freshly toasted warm bruschetta is obligatory though, as it really soaks up the lovely sharp marinade. Buon appetito!
Ingredients for grilled marinated peppers:
- 4 large red/orange/yellow peppers
- olive oil for greasing
- 1/3 cup extra virgin olive oil
- 30 – 45 ml cider vinegar
- salt and pepper
Step 1Pre-heat oven to 230 degrees Celsius.
Step 2Remove the seeds and pith of the peppers, then slice into large flat “panels”.
Step 3Grease a baking tray with olive oil, then arrange the peppers skin-side up.
Step 4Roast the peppers for about 25 minutes, or until the skin starts to blister and turn black.
Step 5Remove the peppers from the oven, then place them immediately (with all the juices from the pan) in a plastic container that can seal tightly. Close the lid and leave to steam and cool for at least 15 minutes.
Step 6Now remove the skins from the peppers – they should peel off easily. Discard the skins.
Step 7Cut the soft, fleshy peppers into smaller strips, then place them back into the plastic container. Add the olive oil and vinegar, then season well with salt and pepper. Mix well with a spoon, taking care not to break up the peppers.
Step 8Leave to marinate for a few hours – flavours will improve with time. Refrigerate until ready to use, then return to room temperature before serving.
Step 9Serve on slices of toasted bruschetta, topped with goat’s cheese, peppers and some fresh basil leaves.