Summer Peppers

Summer is here, and so are the Summer Red Peppers!

Peppers_1_1Big, scarlet red shaded with green and purple, absolutely beautiful, this is what I call Mediterranean peppers.

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Come June, you will find them in abundance in any farmer markets and Supermarkets at a reasonable price.

What a difference between those summer peppers and the one you normally find in the Supermarket all year round. Their label wrapped in plastic says they come from Spain.

However they are a seasonal vegetable and if they are on the supermarket shelves at Christmas, they are most likely not matured under the Mediterranean Sun!

Pepper from Glasshouse_1_1So either they are cultivated under glasshouses losing their flavour, or transported from faraway countries, harvested unripe and the prices is inflated by transportation costs.

They will be fine if you need peppers for a salad or for specific recipes, but when it is summer you must not miss the Big Mediterranean Red Peppers.

The best way to use them is to roast them at high temperature or under the grill. You should aim at burning the skin off, and leaving the flesh almost uncooked, that is why the heat should be intense. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned.

Roasted peppers 3_1_1They will remain firm, sweet and luscious, and the skin which is difficult to digest will come off very easily.

Here is the recipe for Roasted Peppers marinated with garlic, basil and olive oil, fantastic with Barbeque Beef.

You can make it 1 day in advance, and it is perfect for a summer buffet table.





5 from 5 votes
roasted peppers with garlic and basil
Roasted Peppers with Garlic and Basil
Prep Time
20 mins
Cook Time
15 mins
Total Time
38 mins
Perfect recipe for dinner parties. Goes well with Barbeque Beef. Calories per serving 95; Time to prepare 35 minutes; Easy.
Course: Side Dishes
Cuisine: Italian
Servings: 4 people
Calories: 84 kcal
  • 4 large red peppers
  • 4 cloves fresh garlic
  • 10 fresh basil leaves
  • 4 tsp olive oil extra virgin
  • 1 dash salt
  1. Wash and put the peppers in an oven pan on top of an aluminum foil or a baking sheet
    put red peppers under the grill
  2. Turn the grill on in the oven and set the pan at the highest level making sure the peppers don’t touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
  3. Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
  4. Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
  5. Remove seeds and cut in slices
  6. Add garlic, basil, salt and olive oil
  7. Mix and let it rest for at least 1 hour before serving
Recipe Notes

Calories 84 calories per serving
Fat 5gr per serving
Carbohydrates 10gr per serving
Proteins 2gr per serving
Sugar 6gr per serving
Sodium 28mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.


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Roasted Peppers with Garlic and Basil

  6 comments for “Summer Peppers

  1. Veena Azmanov
    5th July 2017 at 12:21 pm

    I love roasted peppers – what an absolutely treat. Love the garlic twist. Must be so awesome. Served on that crusty bread sounds so yum.

  2. 5th July 2017 at 1:15 pm

    I love simple recipes like this, especially in the summer when I don’t want to spend the whole evening in the kitchen! These peppers look yummy!

  3. Kristine | Kristine in between
    5th July 2017 at 1:28 pm

    Ooh these peppers sound absolutely delicious! I love peppers by themselves, but the addition of basil and garlic make it even better!

  4. Emma @ Supper in the Suburbs
    5th July 2017 at 1:41 pm

    Roasted peppers are a must have in my storecupboard!!! I’ve never thought to freeze them but we store ours in oil. Great recipe.

  5. 5th July 2017 at 1:58 pm

    Another winning recipe Laura! These peppers look so tasty. My mom used to eat these all the time but she had never made it herself. I wish she were alive so I could make your recipe for her.

  6. Jenn - Peas and Crayons
    5th July 2017 at 3:22 pm

    There are so many peppers in my garden – can’t wait to do this!!!

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