Recipe: Roasted Peppers with Garlic and Olive Oil


One of my friend’s family originally comes from Budva in Montenegro. When we talk about food, she praises the local produce there and last week her father came back with some for me. He brought a couple of peaches, a ripe tomato and some peppers. The peaches and the tomato were nostalgia fruits – they tasted how they really should taste from my childhood memory – especially the peaches which just ran with juice.

The peppers weren’t what I was expecting.
budvar peppers photo DSCN0905_zps5fd221af.jpg

I was expecting red, not green. I was, however, given strict instructions on what do with them. Grill them until the skin is blackened, scrape off the skin, sprinkle with garlic and a lot of olive oil. Eat with good, crusty bread.

So that’s what I did.

roasted peppers photo DSCN0906_zpsdd0e2289.jpg

I found, going back over the emails, that I slightly misremembered the recipe. The garlic should have been finely chopped rather than finely sliced. So sue me.

This is a recipe that seems like it should be best eaten by a warm sea, in the shade from a hot sun. I can tell you that it works just as well on a showery Surrey lunchtime. And you don’t need Budva peppers either. Ordinary red, orange or yellow peppers would be great in this. And if you wonder what to do with those posh, pointed peppers in supermarkets, look no further.

I don’t know if this will protect you from the Hooded Claw, but it’ll keep the vampires from your door all night!

4-6 peppers (depending on size)
2 cloves garlic
Extra-virgin olive oil

Grill the peppers under a hot grill until the skin is blackened all over.
Put the hot peppers in a plastic bag and seal the end.
Once the peppers are cool enough to handle, remove from the bag.
Scrape or peel off the blackened skin. (Don’t get anal about this, the odd bit of skin is all to the good!)
Split the peppers and scrape out the seeds.
Finely chop (or slice) the garlic.
Arrange the peppers on a plate, sprinkle over the garlic and pour over a good quantity of olive oil.
Season with salt and pepper.
Serve with crusty bread to mop up the juices.

Serves 2 as a light lunch.

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