mezzomediRoasted pepper
Roasted and peeled pepper, mild and melting with a distinct smoky note.
Grilled bell pepper has sweet, tender flesh with a slight caramelized taste. Its texture becomes melting after high-heat cooking, concentrating its succulent flavors. It is a staple of Mediterranean cuisine, appreciated for its versatility and its role as the base for many traditional dishes.
Best pairings
Tomato Classic88%An essential duo in Provence and Spain, fundamental in escalivada and gazpacho, with perfect roasted notes and acidity.
Eggplant Classic88%Natural partners for Mediterranean grilling, similar caramelization, forming the base of Catalan escalivada and Italian melanzane.
Olive oil Classic88%A fundamental marriage, oil enriches roasted flesh, forming the base of all pintxos and grilled preparations.
Onion Classic88%Parallel caramelization during cooking, essential Greek, Turkish, and Maghrebi pairings.
Garlic Classic86%Grilled pepper and garlic, the base for escalivada and marinades.
Extra virgin olive oil Classic86%Grilled pepper marinated in olive oil.
Feta Classic86%Salty-roasted contrast in Greek salads, creamy texture softens the intensity of grilled pepper.
Red onion Classic85%Milder and lighter flavor than white onion, harmonious in Andalusian grilled preparations.
Dry sausage Classic85%Sweet grilled pepper mellows the salty density of cured sausage, a classic Spanish tapas and Provençal platter item.
Anchovy Classic84%Grilled bell pepper and anchovies, antipasto and escalivada.
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FAQ
What goes with roasted pepper?
Roasted pepper pairs especially well with tomato, eggplant, olive oil, onion and garlic. An essential duo in Provence and Spain, fundamental in escalivada and gazpacho, with perfect roasted notes and acidity.
When is roasted pepper in season?
Best season: summer.
What can I substitute for roasted pepper?
If you don't have it, try: red bell pepper, piquillo pepper, eggplant.