Marinated Red Peppers
Great for salads, picky bits and lunches
I wrote this recipe in paid partnership with Osu.
Hi everyone. This week’s recipe is something to bring a bit of freshness to an otherwise very grey and gloomy weather week.
When I was younger, I used to make Italian-style slow-cooked peppers with loads of olive oil and garlic, slicing up eight peppers and letting them gently soften in a pan. These days, I often find myself making marinated peppers instead, a brighter, tangier version that’s just as tasty but lighter and cheaper to make.
I always try to keep a jar in the fridge. Great for when mates come over, or when I’m just feeling like a ‘girl dinner’ moment: picky bits, bread, cheese, no effort. They’re also delicious thrown on top of crostinis with burrata, an easy pre-dinner bite that’s great served up with a cocktail. If you’re hosting for valentines or galentines this week take note!
I know prepping four peppers might feel like a lot, standing there slicing them all up can seem like more effort than it’s worth. But trust me, once they cook down, you’ll be surprised at how little you’re left with. They shrink a lot, and every time I make them, I always wish I’d done a few more. So if you’re on the fence, just go for it, you won’t regret having extra!
RECIPE BELOW…
Marinated Red Peppers
Ingredients
4 red peppers
3-4 tbsp good quality olive oil
2-3 tbsp Osu apple cider vinegar
salt to season
Method
Preheat the oven to 200°C.
Cut the peppers in half, deseed them, and remove any pith.
Place them on a baking tray, drizzle with 1 tbsp of olive oil, and season with salt.
Roast for 25-30 minutes until softened and the skin begins to char.
Transfer the peppers to a bowl and cover with cling film, allowing them to sweat and loosen their skins.
Peel off the skins.
Cut the peppers into good-sized pieces.
Place them in a bowl or container, add 2 tbsp of olive oil and apple cider vinegar, and allow them to marinate for at least 3 hours before using.
How I Like To Serve Them…
Marinated Red Pepper Crostinis
I love serving these marinated red peppers as a snacky bit, and they work beautifully as a topping for crostinis. The sweet, tangy peppers pair perfectly with creamy burrata, fresh basil, and the crunch of toasted bread.
To make crostinis
Preheat the oven to 180°C.
Slice a baguette on an angle, about 1cm thick.
Drizzle with olive oil and season with salt.
Bake for about 10 minutes or until they begin to turn golden. Allow to cool for a crisp texture.
Take a crostini and a clove of raw garlic, then lightly scratch the crostini with the garlic for a subtle, fragrant kick.
Top with burrata, a few marinated red peppers, and garnish with fresh basil if desired.