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.
PEPERONI ARROSTITI E MARINATI
(Marinated grilled peppers)
SERVES 5, PREP 10 MINS, COOK 10 MINUTES
- 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
- basil leaves
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.