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Ingredients
| green bell pepper: 2 |
| red bell pepper: 2 peppers |
| olive oil: 1/4 cup |
| distilled vinegar: 1 Tbl |
| garlic: 2 cloves (halved) |
| fresh oregano (leaves): 1/4 tsp (crushed) |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
Marinated Roast Peppers
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Place peppers on baking sheet; bake at 450°F for 25 minutes or until skin blisters and chars. Place peppers in paper bag, or in a bowl and cover with plastic wrap. Close bag; cool until cool enough to handle. Remove thin skin from peppers. Discard skin, seeds and stems. Cut peppers into 1 inch wide strips.
- In medium bowl, stir together remaining ingredients. Add peppers; toss to coat. Cover; refrigerate until serving time, at least 4 hours. Remove garlic before serving. Yields 1 1/2 cups. Serves 4.
- ANCHOVIES AND PEPPERS: Prepare as above, but add 1 can (2 ounces) anchovy fillets, drained, to oil mixture along with peppers.
- Great American Cookbook.