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Romanos meet marinade

11 Sep

Sexy Roman peppers are often sweeter than your average pepper and lend themselves brilliantly to roasting and marinating. This simple recipe from Yotam Ottolenghi’s, Ottolenghi The Cookbook, offers big flavours with just a few ingredients.

Romano peppers 1

Romanos ready for roasting

Combining fresh herbs, garlic, oil and vinegar the warm peppers bathe in the marinade for a couple of hours resulting in a fantastic lunch or starter. The creamy mozzarella can be omitted to make this a vegan dish. Serve with focaccia or rustic style bread (the crusts are great for soaking up all the herb flavoured juices).



Allow 1 Romano pepper per person.

This recipe serves 6

You will need

  • 6 Romano peppers
  • 120ml olive oil
  • Small handful of parsley and coriander, chopped
  • 1 garlic clove, crushed
  • 3 tbsp cider vinegar
  • 200g mozzarella
  • Salt and pepper


  • Preheat your even to 180oC
  • Arrange the peppers in a roasting tin and drizzle with olive oil, salt and pepper.
  • Roast the peppers for roughly 10 minutes
  • While the peppers roast in the oven prepare your marinade
  • Chop parsley and coriander (reserving a small amount to garnish at the end) add olive oil and vinegar and crushed garlic to a shallow dish
  • When the peppers are cooked place them in the marinade, taking care to spoon the liquid over the peppers
  • Cover the bowl with a plate or cloth and leave to marinade for 1-2 hours
  • When you’re ready to serve them arrange on a plate and roughly tear the mozzarella over the top.
  • Spoon the remaining dressing over the peppers and mozzarella.
  • Sprinkle the remaining herbs over the top and serve with crusty bread, essential for all those delicious juices.
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