Recipes

Roasted Peppers and Olives
  • Ingredients
  • 4 large sweet red bell peppers
  • 1/2 cup olive oil
  • 2 tablespoons tiny imported black olives, pitted
  • 1 garlic clove, bruised
  • 1 tablespoon whole fresh oregano leaves
  • salt and freshly ground black pepper to taste
  • 2 tablespoons pignoli (pine nuts),lightly toasted
  • freshly grated Parmesan cheese
  • sprigs of fresh oregano, if available
Directions
  1. Place the peppers in a baking pan lined with foil; broil about 3 inches from the heat until well charred on all sides
  2. Cover with a towel and let stand until cool
  3. Carefully peel off the charred skin, working over the foil to reserve all of the pep- per juices
  4. Split the peppers in half and remove seeds and stems
  5. Rinse under running water
  6. Cut the peppers in 1/2-inch strips and place in a shal- low bowl
  7. Drain the skins and seeds in the foil through a sieve and pour juices over the peeled peppers
  8. Add the oil, olives, garlic, oregano, salt, and pepper
  9. Cover and marinate at room tempera- ture 1 to 2 hours, or refrigerate overnight
  10. Bring marinated peppers to room temperature before serving, if refrigerated
  11. Remove the garlic clove
  12. Toss hot pasta with the marinated peppers
  13. Garnish with the pignoli, Parmesan, and oregano
  14. Serves 4.


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