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Sicilian Orzo Salad | With Oven-Roasted Peperonata
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30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer sizilianischer Hauptspeisensalat: Bissfeste Orzo-Pasta vereint mit im Backrohr geschmorter, süßlich-würziger Paprika-Peperonata, cremigem Mini-Mozzarella, feinen Kapern, gerösteten Pinienkernen und frischem Basilikum.
Ingredients
Preparation method
Preparation & Oven Peperonata
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Wash, core, and slice the red and yellow bell peppers into thin strips. Peel, halve, and cut the red onion into wedges. Peel and finely chop the garlic cloves.
Spread the bell pepper strips, onion wedges, and garlic across the baking sheet. Drizzle with 2 tbsp of olive oil and season with a little salt and pepper. Roast in the preheated oven for approx. 15–18 minutes until the vegetables are tender and slightly caramelised around the edges.
Chef's tip
The roasted peperonata from the oven develops its natural sweetness particularly intensely if you let it cool briefly on the baking sheet after baking and pour the aromatic roasting juices directly into the salad bowl.
For an even more savoury Sicilian note, you can also mix in some black Kalamata olives to taste.
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