Marinated Roasted Peppers
- Level: Easy
- Yield: approximately 1 1/2 cups of marinated peppers
- Nutritional Analysis Per Serving (1 of 4 servings): Calories 186, Total Fat 17 g, Saturated Fat 2 g, Carbohydrates 8 g, Dietary Fiber 2 g, Sugar 4 g, Protein 1 g, Cholesterol 0 mg, Sodium 271 mg
- Total Time: 4 hours
- Active Time: 20 minutes
Transform your kitchen into a burst of Mediterranean magic with these vibrant marinated roasted peppers! Bursting with smoky sweetness and zesty flavors, they're perfect straight from the jar, atop crusty toasted bread, in sandwiches, or as the star of an antipasti platter. Mix colorful bell peppers for eye-popping appeal and unbeatable tasteyour guests will be hooked after one bite!
Ingredients
- 2 bell peppers (choose from red, yellow, and/or orange)
- 3 Italian long hot peppers
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 sprigs fresh oregano
- 6 fresh basil leaves
- 1 clove garlic, cut into very thin slices
- Kosher salt
Instructions
- Heat the oven to 450F. Arrange the peppers on a baking sheet lined with parchment paper, and drizzle with 1 tablespoon of olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (Italian peppers may finish earlier). Transfer to a large bowl, cover tightly with plastic wrap, and steam for at least 20 minutes to loosen skins.
- Peel off skins with a paring knife for stubborn spots. Open peppers like a book on a cutting board; discard stems and seeds, then tear into 1 1/2-inch strips. Place in a medium bowl.
- Toss strips with remaining 1/4 cup olive oil, red wine vinegar, oregano, basil, garlic slices, and a generous pinch of kosher salt. Jar the mixture and refrigerate at least 3 hours (up to 1 week) for flavors to dance together irresistibly.
Photograph by Kate Sears
