Oven Roasted Peppers are an Italian staple that should always be on the menu.
At the Hobin reunion we attended in East Greenwich, RI, the blended New England Irish-Italian family really pulled out the stops on the food. Rhode Islanders really know how to throw a party. The side dishes, salads and seafood platters were stunning. Hidden among the side dishes was our favorite little dish: oven-roasted peppers.
Oven roasted pepper, oily, sweet and savory all at the same time, can do almost anything. Soon as we got back to Nashville our friend Joan Dibaggio invited to dinner and served also served the peppers alongside the meal. Talk about a spread, but once again it was the peppers that really pulled it all together. She and her husband both come from a tight Italian clan in Akron, Ohio. “My mother always made these when I was growing up in Ohio,” Joan told us. “They go with everything.”
Yes, they do. Serve them almost like a dish of pickles on the table. They’ll add an Italian accent to anything.
- Bell peppers, cored and cut into thin strips, rings, whatever you like
- Olive oil
- Kosher Salt
Heat the oven to 400F.
Lay the peppers out on a baking sheet.
Toss with oil and salt.
Roast about 30 minutes or until soft and slightly browned. Cool. Serve at room temperature.
Cover and store in the refrigerator.
Serve them with any simple grilled dinner, on a sandwich or burger or sausage, with a salad, anything. Open the fridge and grab a couple for a snack.