Roasted Peppers


  • 8 large green peppers
  • 8 large red peppers
  • 1 1/2 cups olive oil
  • 1/2 cup white wine vinegar
  • 1 Tbls. Dried oregano crushed
  • 1 Tbls. Dried basil crushed
  • 1/2 Tsp. salt


  1. Place peppers on a broiler pan and broil 3 to 4 inches from heat.
  2. Turn peppers to expose all skin surfaces and broil until charred all over. Place peppers in a paper bag, close tightly.
  3. Allow peppers to cool, then peel and slice in wedges and place in a bowl.
  4. Combine oil, vinegar, oregano, basil and salt. Pour the mixture over the peppers and mix gently.
  5. Cover and let stand at room temperature about 1 hour, stirring occasionally.
  6. Arrange peppers and marinade in 4 decorative 2-cup containers. Store in refrigerator. Keeps 4 weeks.
  7. Makes 8 cups.