Piemontese Roasted Pepper

roasted peppers stacked on a plate


8 medium-sized sweet red peppers, about 2.5 pounds

1 cup of Calizo Extra Virgin Olive Oil with Lemon mixed with one tablespoon of  Calizo’s Puttanesca Naturale

¼ cup of lemon juice

2 teaspoons of sea salt

2 crushed cloves of fresh garlic

1 jar of Calizo Artichokes With Orange

drain (optional)

Fresh whole-leaf Basil (use whole leave or cut and sprinkle)


Wash and drain the red peppers.

Place peppers on a cookie sheet standing up.

Bake about for 20 minutes at 450 F, or until pepper skins blister. Place hot charred peppers in a large kettle, cover, stand for 15 minutes.

Peel off the skin with a sharp knife, cut each pepper in fourths. Remove the ribs and seeds, cut dark spots that you may find.

Place peppers and artichokes in a bowl. Add Calizo Extra Virgin Olive Oil with Lemon mixture with lemon juice, salt, and garlic, pour over peppers and Calizo Artichokes With Orange.

Place on a plate or board. Add fresh basil to decorate plate.


dinner party and someone pouring a bottle of wine