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Print Recipe

Vegetable

Roasted Peppers

About the Recipe

Ingredients

Makes 8 cups

8 large green peppers
8 large red peppers
1 ½ cups olive oil
½ cup white wine vinegar
1 tablespoons dried oregano, crushed
1 tablespoons dried basil, crushed
½ teaspoon salt

Directions

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

Print Recipe