Roasted and Marinated Peppers

Peperoni alla Zingara

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

These vivid red, green and yellow strands are gipsy-like in their flash of colour, their strong spicy taste. The dish is a version of the roasted and marinated peppers eaten throughout much of the Mediterranean, especially Italy.

They add their tangy, spicy savour to a crusty French bread sandwich or a vegetable salad, or as an accompaniment to grilled foods. Vary the heat by your choice of peppers: more mild peppers make a gentler dish, chillies heat it up.