Roasted Marinated Peppers
Roasted Marinated Peppers come together quickly and easily with just a few ingredients - delicious when added to toasted sourdough and topped with mozzarella!
Servings 1 pint
Ingredients
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 garlic cloves sliced
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp fresh basil chopped
- 1/2 tsp fresh parsley chopped
- 1/4 tsp salt
- 1/8 tsp pepper to taste
Instructions
- Preheat the oven to 450 degrees F. Place the peppers (whole) in the oven directly on the rack. Roast for 15 minutes (turning if needed), until the skin is scorched.
- Immediately place the peppers in a bowl, cover with Saran Wrap. Allow to cool.
- Remove the skins from the peppers by rubbing them with your hands. Rinse under cold water. Cut in half, remove stem and seeds; cut into strips.
- Place peppers into medium serving bowl. Stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
- Refrigerate until ready to serve.