When the summer arrives I start roasting red peppers to keep my
grandmother's tradion alive, but also to fill in the kitchen with
a delicious, sweet smell!
My grandmother was roasting peppers in the fireplace over the red charcoal,
me, instead, I had to find another way to do it as I don't keep the fire on
all the time for cooking.
I have the same result broiling them in the oven:
it's easy, quick and no-mess!
Red peppers are a good source of vitamin C and E and they also contain
antioxidants as mineral manganese, flavonoids, carotenoids....
elements all good for our health!
Of course the ideal is to consume them raw in a salad but when roasted
they still have good properties, just in less amount....so....
go for it!
Here is the recipe!
ROASTED RED PEPPERS
Ingredients:
3 red peppers
olive oil
salt,
1TBS chopped parsley
1 clove of garlic
Preparation:
Put the peppers in the oven to broil.
Broil them on each side for 5 minutes or till the skin is black.
When they are all black, take them off the oven and cover with a cloth for at least 15 minutes.
Then start pealing the skin off.
Open a pepper on a wooden board and cut it in thin stripes.
Once all the peppers are chopped, put them in a bowl and season them with olive oil, salt, parsley and garlic.
Mix well and let them rest in the fridge before serving.
