Easy Roasted Red Peppers in Oil, Vinegar & Garlic Recipe

This easy Spanish "tapa" can double as a side dish. Roasted red peppers are marinated in Spanish extra virgin olive oil, vinegar and minced garlic. Enjoy it with rustic bread or as a side dish with meat or fish. Served cold, it makes a great dish for warm summer days. It keeps well in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 00 minutes

Ingredients:

• 3 whole roasted red peppers (canned or fresh)
• 2 cloves garlic
• Spanish sherry or balsamic vinegar
• extra virgin olive oil

Preparation:

This roast red pepper recipe makes 4 servings as a “tapa” or side dish.

Note on Peppers: If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. About.com’s Guide to Southern Food has simple instructions of How to Roast Bell Peppers in the oven. Or, roast them over a BBQ grill.

Remove seeds from the roasted peppers, if any. Cut each pepper in four pieces and lay on a dinner plate or platter with a lip.

Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons of vinegar and oil. Mix and pour over the peppers.

Serve with slices of rustic bread as a tapa or as a side dish with meat or fish.

User Reviews