Roasted Red Peppers & Provolone Recipe
Served Sicilian style with virgin olive oil, balsamic vinaigrette, garlic, and spices
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Peppers
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half lengthwise and remove the seeds and stems. Place them cut-side down on a baking sheet.
- 2
Roast the Peppers
Roast the peppers in the preheated oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from oven and let cool.
- 3
Peel the Peppers
Once the peppers are cool enough to handle, peel off the charred skins and place the roasted peppers in a bowl.
- 4
Dress the Peppers
In a small bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper. Whisk together until well combined.
- 5
Assemble the Dish
Drizzle the dressing over the roasted peppers and toss gently to coat. Slice the provolone cheese and layer it over the peppers.
- 6
Serve
Serve the roasted red peppers and provolone cheese at room temperature, drizzled with additional olive oil if desired.
