It’s a rustic recipe from Mediterranean cuisine. The Sicilian version is with anchovies and breadcrumbs, in this recipe we used olives without any added starch to keep it vegetarian and low carb. The olives give a nice sour contrast to the sweetness of peppers and onion. The scent of garlic, peppers, and oregano fills the house and makes everyone hungry.
For the olives I used “Taggiasche olives”, their origin is the Liguria region in Italy, but feel free to use any olive you like, just make sure they don’t have any additives. Even if the label says: “added natural aroma”. Because since they are chemicals, in contact with heat in the oven, they change the flavors and ruins the taste of the dish. (It happened to me :-/ )
Ingredients | 4-5 servings
- 4 Bell Peppers colors of your choice
- 4 tbsp Olives
- 1 tbsp Oregano
- 1 Onion
- 2 Tomatoes
- 2 cloves Garlic
- Extra virgin olive oil
- Salt
- Black pepper
Preparation
Preheat the oven at 180C°/350F°
– Deseed and cut into strips the bell peppers, chop the onion, tomatoes and garlic.
– Put the ingredients into a large baking dish, toss with olive oil & oregano.
♨️ Roast them in the oven for ⏳ 1 hour at 180C°/350F° and they are ready.
This dish is tastier if served lukewarm.
Notes
- The roasted peppers become more delicious the next day.
- If you like add some cheese on top, but add them in the last 10 minutes before finishing avoid altering the flavor in too high heat.
- They are a perfect side for all kinds of proteins.
Enjoy! ☺️
