This recipe was inspired by one of my featured restaurants, Gesu – where the roasted red peppers are unforgettable. They melt in your mouth and are quite literally the most irresistible starter to any meal. Simple, rich, and full of flavor, they’re the kind of dish you find yourself craving long after the last bite.Tossed with garlic and good olive oil, these roasted red pepper strips are perfect served with crusty bread, layered onto sandwiches, or added to a charcuterie board. And here’s the secret: the longer you let them marinate, the better they get. Trust me, patience pays off.Want to learn more about Gesu and the inspiration behind this dish? Click here to check out the full restaurant feature.
Ingredients
Method
- Preheat the oven: 450 degrees.
- Roast the Peppers: Roast the red peppers, uncovered, for 20 minutes, until they start to develop lots of char on the outside. Rotate once, halfway through cooking.
- Rest the Peppers: Put the roasted peppers in a bowl and cover with foil. Set aside for 15 minutes to cool. Once cool enough to handle, remove the skin, seeds, and stem from the peppers and cut into strips 1 cm wide.
- Assemble the Peppers: Mix the peppers with the garlic and olive oil and season with 1 tsp of salt and 1 tsp of pepper. Cover and refrigerate for at least 24 hours.
- Serve: Remove from the fridge at least 30 minutes before serving with freshly sliced crostini.
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