Roasted Long Red Peppers

 

 

 



These sweet red peppers were roasted in a mixture of olive oil and balsamic vinegar and flavoured with  dried origano and parsley.  The red peppers I used were quite different from the ones I ususally buy.  These  are large and elongated, almost as long as a banana and  sweeter than their rounded chubbier cousins.

They can be served hot, or eaten at room temperature as a salad by itself or with some crumbled feta cheese on top.

 

Ingredients :

 

750 g of red peppers ( deseeded and chopped into large pieces)

3 tablespoons of olive oil

1 teaspoom of dried origano

3 tablespoons of balsamic vinegar.

3 cloves of garlic ( finely sliced or chopped)

1 onion  ( finely chopped there should be half a cup.)

 

 

Method:

 

Preheat the oven to 190 degrees C

Saute the garlic and onion for 4-5 minutes over a gentle heat till the onion has wilted. Do not let them

brown.

Toss the onion and garlic through the red peppers and origano and arrange them in one layer in  a  large ovenware dish.

Whisk the balsamic vinegar,the remaining 2 tablespoons of olive oil and salt and pepper together.Mix through the pepper and onion mixture.

Bake covered for the first 10 minutes ( you can use tin foil but I simply covered the dish with an oven tray.

Uncover and continue to bake until the peppers are tender ( about 15-20 minutes)

Garnish with chopped parsley.

May be served while hot, or they are equally good served at room temperature.