If you have not had the pleasure of a roasted Jimmy Nardello, there is still a little bit of summer left. Enjoy them alongside some crusty bread and some fresh cheese.


Roasted Pepper Marinade

1 each garlic clove, grated

½ tbsp oregano leaves, chopped

2 ½ tbsp extra virgin olive oil

1 ½ tbsp red wine vinegar

½ tsp sea salt

to taste freshly ground black pepper

Marinated Peppers

6 each Jimmy Nardello peppers

½ tbsp neutral oil

1 pinch sea salt

2 sprigs thyme

½ sprig rosemary

¼ cup roasted pepper marinade


For the Roasted Pepper Marinade

1. Grate garlic clove on a microplane. In a small bowl, combine grated garlic with chopped rosemary and marjoram. Stir in extra virgin olive oil.

2. Whisk in red wine vinegar, sea salt, and freshly ground black pepper to taste. Set aside.

For the Roasted Peppers:

1. Preheat the oven broiler.

2. Destem the Jimmy Nardello peppers, cut in half lengthwise, and remove the seeds.

3. In a medium mixing bowl, toss the peppers in oil and sea salt.

4. Lay peppers in a single layer on a baking sheet, skin side up. Place baking sheet under the broiler to roast the peppers. Cook until slightly blistered, and the skin is starting to peel, approximately 5-8 minutes.

5. Transfer peppers immediately to a bowl and toss with thyme and rosemary sprigs. Cover the bowl tightly with plastic wrap, and allow the peppers to steam and marinate with the whole herbs, at least 15 minutes.

6. Remove pepper skins. Tear the peppers into rustic strips (or leave whole if the peppers are small).

7. Dress peppers in roasted pepper marinade. Allow to marinate for at least 20 minutes or up to 24 hours, refrigerated.