London, 24th July 2012 – summer is the season for barbecues. I love sitting around the barbecue, chatting while your food is cooking.
For me a perfect barbecue is served with grilled vegetables, if you have invited a few people, grill the vegetables the day before and let them marinate overnight with a simple Italian marinade. On the day when your friends come over, you can enjoy grilling the rest of your meal!
As I made this recipe entirely from scratch using fresh ingredients, I am entering it into the Made with Love Mondays, a weekly series to promote, share, and celebrate foods made entirely from scratch hosted by Javelin Warrior.
Recipe with step by step pictures
PEPERONI ARROSTITI E MARINATI
(Marinated grilled peppers)
SERVES 5, PREP 10 MINS, COOK 10 MINUTES
Ingredients
- 6 yellow and red peppers
- 4 garlic cloves, finely chopped
- sea salt
- black pepper, freshly ground
- 5 tbsp extra virgin olive oil and a little bit more to add to the cooked vegetables
- oregano
- basil leaves
Method:
Start the charcoal fire in the grill.
Slice the peppers in half and remove the pith and seeds, then wash them thoroughly in cold water and pat dry.
In a large bowl prepare the marinade with the oil, garlic, salt and pepper, and then add the peppers and mix.
Remove the peppers from the marinade, reserving marinade. Place the peppers onto the hot barbecue, basting with reserved marinade and turning occasionally.
Cook until they are soft and lightly charred all over (about 10 min).
When the peppers are cool remove the burned edges and cut into large stripes. Place the stripes onto a tray; add herbs and more extra virgin oil.
Refrigerate overnight, two hours before serving, remove the peppers from the fridge decorate with fresh basil leaves and let stand at room temperature.
Great job Rita, I love roasting and grilling peppers too and just made a yummy marinara sauce with some sweet roasted red peppers last night. I love how you marinated yours too!
Ciao e baci,
Roz
Grilled peppers are wonderful, I love the slightly charred flavour with the sweetness and BBQ veg is always a treat!
wonderful recipe and photos rita. I do love roasted red peppers!
Thank you! Roasted RED peppers are my favourite too!
Hi Rita,
These peppers look amazing! Simple and so big on flavor.
Thank you Asmita, I’m happy that you like my recipe! You know so much about spicy recipes big on flavor!!
These grilled peppers look so wonderfully fresh and delicious.
Grilled peppers are pefect to eat on a hot summer day.
ottimo suggerimento! li faro’ senz’altro prestissimo… quest’estate sono particolarmente golosa di peperoni in tutti i modi e le maniere
i tuo poi mi riordano tanto quelli di mia mamma… solo che le li pelava e aggiungeva un sacco di aglio. ma usava lo stesso procedimento di condirli e servirli freddi. una vera delizia italiana.
Bentornata Barbara! Buonissimi hai ragione, mia mamma li pela pure! Qui a Londra non pela nulla, i peperoni sono un lusso, bisogna mangiarli tutti interi..ok, ok semi e gambo esclusi.
I thought I had left a comment, obviously not. I love grilled peppers, it gives them such a great flavour and you can do so much with them.
I agree! I love peppers too, they are so versatile and can be used in many recipes!!
This is delicious Rita! I have never barbecued peppers before. They must have tasted great.
At least summer has arrived in England too so you can enjoy some sunshine too. Take care X
Thanks Alida, the British heatwave is a consolation but I’d rather be at home with my Italian family and friends! My mum often grills peppers during the summer! I grew up eating peppers during the summer
Ciao Rita, anche a me piacciono tanto le verdure grigliate, adoro i peperoni.
Spesso li faccio grigliare, poi dopo averli spellati aiutandomi con un sacchetto di carta (me lo insegnò una cara amica) li taglio a striscioline, aggiungo qualche filetto d’acciuga, qualche olivetta, un po’ d’aglio e basilico! Ne mangerei tantissimi!
Brava che spieghi la ricetta passo passo!
Uhm questa marinata che suggerisci mi piace proprio!! Il mio problema e’ che non digerisco bene i peperoni ed in piu’ non digerisco bene l’aglio crudo per cui per il mio stomaco questa marinatura e’ una specie di bomba!!! Ma che buona bomb PERO’!!! Io i peperoni non li spello come invece fai tu e tutti gli Italiani come mia madre: qui costano troppo si deve mangiare TUTTO.
Mi piacciono tanto le verdure grigliate, le preparo spesso, però sulla piastra di ghisa, il barbecue da risultati decisamente più golosi!
Oh che bello Giovanna avere la piastra di ghisa!! Mi sembra un ottima idea, sempre meglio che friggere. Io amo usare un buon olio di oliva, ma preferisco aggiungerlo a crudo che friggerlo…
Rita this looks so delicious! I love the smoky taste of grilled peppers and with the addition of basil, this looks very tasty indeed!
I love them too. Eating marinated grilled peppers bring back memories of my childhood and hot Italian summers…
Peppers are so bright and colourful, I’m sure they taste better for it. Your barbecued peppers sound quite delicious.
I love bright yellow and red peppers! I am not so keen on green peppers’ taste (and colour!!); thank you Choclette for passing by.
If only it wasn’t raining every time I have a day off. You Italians do do the best antipasti.
Delicious.
Thank you David! Simple and easy antipasti are what I like best! We eat these peppers as a starter (antipasto) or a side dish (contorno); very nice on top of a garlic warm bruschetta!
Rita, it’s a pleasure discovering your blog and these peppers look delicious. I love roasted peppers (done in the oven) but I’ve never had marinated grilled peppers. I love the concept and I’m sure they’re delicious. Welcome to Made with Love Mondays & thanks so much for sharing!
I like roasting peppers in the oven too but grilling peppers is more “summerish”! The marinade is very simple and works well with roasted peppers (in the oven or onto the bbq!!).
Quando facciamo il barbecue in estate.. grigliamo spesso le verdure come zucchine, patate e melanzane!!! Mai provato con i peperoni..d evono essere ottimi!!! baci e buona giornata ,-)
Buonissimi, Claudia ed oltretutto sono facili da girare quando sono sulla griglia…specialmente i peperoni Italiani che sono belli grossi e spessi (pero’ ci vuole una cottura piu’ lunga e non solo 10 minuti!!)