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Marinated Roasted Red Peppers

Rated as 5 out of 5 Stars
0

"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 88
Original recipe yields 8 servings

Directions

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  1. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Place bell peppers, skin side-up, on the prepared baking sheet.
  3. Broil peppers in the preheated oven until skin is blistered and blackened, 15 to 20 minutes.
  4. 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.
  5. 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.

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


Per Serving: 88 calories; 7 5.7 0.9 0 149 Full nutrition

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Reviews

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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...