Summer is here, and so are the Summer Red Peppers!
Big, scarlet red shaded with green and purple, absolutely beautiful, this is what I call Mediterranean peppers.
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!
So 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.
They 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.
Roasted Peppers with Garlic and Basil
- 4 large red peppers
- 4 cloves fresh garlic
- 10 fresh basil leaves
- 4 tsp olive oil extra virgin
- 1 dash salt
- Wash and put the peppers in an oven pan on top of an aluminum foil or a baking sheet
- 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.
- 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.
- Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
- Remove seeds and cut in slices
- Add garlic, basil, salt and olive oil
- Mix and let it rest for at least 1 hour before 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.PIN FOR LATER: