How to make Roasted Bell Peppers. Bell peppers are found at the grocery store all year round but they are in season in summer, when they are sweet and meaty. It is no secret that Italians like simple food. The true secret is in using the best tasting, fresh, ripe vegetables. Use red or yellow bell peppers as they have milder sweeter taste and they peel much easier than the green ones. Serve simply as a side (contorno) to any dish of meat or fish.
2 lb (1 kg) red and yellow bell peppers
2 garlic cloves, chopped
3-4 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar (optional)
salt and pepper
Preheat oven 375F (190C).
Clean the bell peppers. Place them on a oven pan lined with aluminum foil. Place in the oven for about 30 minutes until they start showing dark burn spots and they are softer.
Open the bell peppers and remove seed and stem.
Pull and remove the skin.
Slice the bell peppers longitudinally about one-inch (2 cm).
Place the bell peppers in a bowl. Add the garlic, olive oil, vinegar and mix thoroughly. Serve lukewarm.