Piedmont Roasted Bell Peppers
Experience a taste of northern Italy with these vibrant Piedmont Roasted Bell Peppers. This dish showcases sweet and smoky roasted bell peppers, artfully paired with the rich umami of anchovy fillets, briny capers, and a drizzle of extra-virgin olive oil. Thinly sliced garlic and fresh basil leaves add layers of flavor and aroma to this simple yet elegant recipe. With just 15 minutes of prep and no-fuss roasting, it's a perfect side dish or appetizer that can be served at room temperature, ideal for entertaining or casual dinners. Pair it with crusty bread for a rustic touch, and enjoy a Mediterranean breeze with every bite. Perfect for those seeking vibrant, flavorful vegetable dishes packed with complexity and charm!
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Recipe Information
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic cloves, thinly sliced
- 4 pieces anchovy fillets
- 2 teaspoons capers
- 6 leaves fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Wash and dry the bell peppers. Place them on the prepared baking sheet and roast in the oven for 25-30 minutes, turning halfway through, until the skins are charred and blistered on all sides.
Remove the roasted peppers from the oven. Transfer them to a bowl and cover tightly with plastic wrap or a plate. Let the peppers steam for 10 minutes to loosen the skins.
Once cool enough to handle, peel off the charred skins and discard. Remove the stems, seeds, and inner membranes, then slice the peppers into strips about 1-inch wide.
Arrange the pepper strips on a serving platter. Drizzle the olive oil evenly over the peppers.
Scatter the sliced garlic, anchovy fillets (broken into small pieces), and capers over the top. Season with salt and freshly ground black pepper to taste.
Garnish with fresh basil leaves for a fragrant finish. Serve at room temperature with crusty bread or as a side dish. Enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5490 mg | 239% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 25.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
