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Roast Peppers with Salsa Verde

With a super hot cast iron pan and a lick of olive oil, little more is needed to bring out the sweetness of oven-roasted peppers. We’ve used baby peppers for minimal prep – no need to remove seeds or get out the chopping board, just add them whole to Ooni’s cast iron Sizzler Pan and finish with a citrusy, simple salsa verde.


300g (11oz) baby peppers
2 teaspoons (5g) sea salt
4 tablespoons (80ml) olive oil

Salsa Verde
50g (2oz) parsley
50g (2oz) basil
1 clove garlic, minced
6 tablespoons (100ml) olive oil
2 teaspoons (5g) sea salt
Juice of half a lemon


In a food processor, blitz together the salsa verde ingredients. If you don’t have a food processor, finely chop the herbs. In a small bowl, mix together the herbs with the remaining salsa verde ingredients. Set aside.

Preheat your Uuni 3 or Uuni Pro to 400°C (752°F). Add two tablespoons of the olive oil to your Sizzler Pan, and place in your oven to preheat.

Remove your Sizzler from the oven, place the peppers inside, drizzle with the remaining olive oil, and return to the oven to cook. Grill in the oven for 5 minutes or until charred on one side, then flip the peppers over and return to the oven to continue cooking for another 5 minutes.

Once the peppers are charred on the other side and nicely softened, remove from the oven, and drizzle the salsa verde across the peppers. The peppers can be served right from the pan – use the Sizzler’s fitted wooden board to rest the hot pan on your dining table. 

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