Roasting Bell Peppers for July 4th (recipe)
As our friends in America are preparing for a three-day Fourth of July weekend, we know that many of them will be grilling hot dogs and hamburgers for the holiday.
Here’s a recipe for Italian-style roasted bell peppers, a perfect accompaniment to give an Italian flair to your Fourth of July menu.
Roasted and Marinated Bell Peppers
yellow and red bell peppers
extra-virgin olive oil
freshly cracked pepper
Italian (flat-leaf) parsley
Wash and dry the bell peppers. And then place them on stove-top burner over medium heat (see video below).
Using a pair of tongs, turn the peppers until they have blackened. Once they are entirely black, place them in a brown paper bag and roll up the top of the bag to seal.
After the peppers have cooled, remove them from the bag and peel off the blackened skin (the easiest way to do this is under running water).
Slice off the tops of the peppers and discard. Slice the peppers in half and remove their seeds. Then slice the peppers into strips roughly ¼-inch wide.
In a mixing bowl, toss the peppers with the olive oil, vinegar, salt, pepper, chili flakes, and whole parsley leaves to taste.
Let the peppers marinate for at least an hour and ideally for 3-4 hours before serving.
Pair with Mazzoni Vermentino-Chardonnay.