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My review
Marinated Roasted Red Peppers
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KATHIANNM
"Fresh, sweet taste, so much better than store-bought, and so easy! Use these marinated peppers as an antipasto, or a very healthy sandwich filling. Experiment with different herbs such as rosemary or Italian seasoning. My favorite is basil. Marinade also makes a wonderful salad dressing when the peppers have been eaten!"
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Ingredients
3 h 45 m servings 88Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place bell peppers, skin side-up, on the prepared baking sheet.
- Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.
- Remove peppers from the oven and immediately transfer to a plastic or paper bag, seal, and set aside for 20 minutes. Peel off blackened skin and cut peppers into 1/2-inch strips.
- Combine olive oil, garlic, balsamic vinegar, salt, basil, and seasoned pepper in a wide-mouth jar and shake until marinade is well blended. Place pepper slices into the jar, shake, and refrigerate until fully cooled and flavors have melded, 3 hours to overnight.
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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
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3/23/2020
This is an excellent recipe! Store bought are slimy and don't even compare to these. I personally would have liked the vinegar doubled and will do so next time but that's not going to stop me f...