Pickled Sweet Peppers with Lemon
4 servings
31 minutes
Marinated sweet peppers with lemon embody the taste of sunshine and Mediterranean freshness. The dish recalls traditional European marinades where simple ingredients transform into exquisite delights. Roasted until tender, the peppers gain a delicate sweetness, while the addition of lemon juice and zest gives them a light citrus tang. Oregano and garlic create a rich aroma, and olive oil makes the texture silky. This is an ideal appetizer or side dish that will enhance the table and complement meat and fish dishes.
1
Preheat the oven to 220 degrees.
2
Place the peppers on a baking sheet, brush with 1 tablespoon of olive oil, and roast until soft and charred for about 30-35 minutes. Transfer to a bowl, cover with plastic wrap, and let sit for a while. Peel off the skin and seeds.
- Bell pepper: 4 pieces
- Extra virgin olive oil: 0.3 glass
3
Cut the peppers into thin strips and place them in a bowl. Drizzle with lemon juice, sprinkle with zest, minced garlic, oregano, salt, and pepper. Add olive oil and gently mix.
- Lemon juice: 2 tablespoons
- Lemon zest: 2 pieces
- Garlic: 2 cloves
- Oregano: 3 stems
- Coarse salt: 0.5 teaspoon
- Freshly ground black pepper: 0.1 teaspoon
- Extra virgin olive oil: 0.3 glass
